Southwest Quiche with Artichokes & Green Chilies
Submitted by Rae43
Southwest quiche loaded with artichoke hearts, green chilies, creamed corn, and cheddar. Vegetable-forward brunch centerpiece with Southwestern flair.
YIELD
8 servingsPREP
30 minCOOK
45 minREADY
80 minArtichoke bottoms might seem like an unexpected ingredient in Southwest cooking, but they add a tender, mellow richness that balances the heat from green chilies.
Creamed corn brings sweetness and moisture, while cheddar and cream make the custard luxurious.
This is a quiche that holds up beautifully at room temperature, perfect for brunch buffets where it sits out for a while.
Pro Tips
- Chop artichokes into bite-size pieces so they distribute evenly throughout
- Sauté onions until completely soft and golden for sweetest flavor
- Bake until center is set but still slightly jiggly, it firms as it cools
- Wrap leftovers tightly and refrigerate up to one week for easy reheating
Ingredients
Directions
Pre-heat oven to 375℉ (190℃).
In a large mixing bowl, beat the eggs until light yellow and slightly foamy.
Chop onion and sauté in butter until soft and yellow.
Add chopped artichoke bottoms for the last few minutes.
Pour into egg mixture.
Add remaining ingredients and stir until well blended.
Place pie crust into 10-inch straight-sided oven-safe quiche dish.
(We use two with fluted sides.)
Pull crust gently into place and flute with fingers.
Pour egg mixture into dish.
Bake for approximately 45 minutes until top is nicely brown and quiche does not inchgive inch when pressed with a gentle finger.
Serve hot, sliced into 8 pieces; or wrap tightly in plastic wrap, refrigerate and use as much as one week later.
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