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Artichoke Cheddar Quiche

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Submitted by mattie

Crustless artichoke cheddar quiche bound with eggs and yogurt instead of cream, with breadcrumbs adding structure. A lighter, flourless quiche that bakes in 30 minutes.

YIELD

4 servings

PREP

10 min

COOK

35 min

READY

45 min

This crustless artichoke quiche skips the pastry shell entirely, which means no rolling, no blind baking, no cold butter cutting. Just whisk, pour, and bake. The breadcrumbs in the filling provide some structural body that a traditional quiche gets from its crust.

Yogurt replaces the heavy cream you’d normally find in a quiche custard. The result is a lighter filling with a slight tang that plays beautifully against the briny artichokes and sharp cheddar. Don’t substitute Greek yogurt; standard yogurt is looser and blends more smoothly with the eggs.

A splash of Worcestershire sauce is the unexpected ingredient. Just a dash adds umami depth that makes the cheese taste cheesier and the artichokes more savory without being detectable as Worcestershire itself. It’s a chef’s trick worth knowing.

Using canned artichoke hearts (not marinated) is critical here. Marinated artichokes carry oil and acid that throws off the egg custard, while plain canned hearts contribute their clean nutty flavor without breaking the bind.

Pro Tips

  • Drain the artichoke hearts well and pat them dry with a paper towel. Wet artichokes release water during baking and produce a soggy quiche.
  • Use sharp aged cheddar for the most pronounced flavor. Mild cheddar disappears into the egg custard.
  • Bake at the low 325°F (165°C) as specified. Higher temperatures puff the eggs aggressively then collapse them into a rubbery texture.
  • Let rest 5 minutes after baking before slicing. The custard sets fully as it cools and slices cleanly instead of falling apart.

Variations

  • Add 4 strips of crumbled cooked bacon for a richer, smokier quiche that pairs well with the cheese.
  • Swap cheddar for Gruyère or Swiss for a more refined, nutty flavor closer to traditional quiche Lorraine.
  • Stir in 2 cups of fresh chopped spinach (squeezed dry) for a Florentine-style version with extra greens.

Ingredients

1 1
SMALL SMALL ONION
diced
1 1
CLOVES EACH GARLIC
crushed
4 4
LARGE LARGE EGGS
14 404.6
OUNCES ML/G ARTICHOKE HEART
diced
½ 118
CUP ML CHEDDAR CHEESE
grated
¼ 59
CUP ML BREAD CRUMBS
½ 118
CUP ML YOGURT
2 10
TEASPOONS ML PARSLEY LEAVES
chopped
1 1
DASH DASH WORCESTERSHIRE SAUCE *
1
X SALT AND BLACK PEPPER
to taste *

Directions

Sauté onion and garlic in a few drops of oil until soft.

Beat eggs well in large bowl.

Add all other ingredients. Pour into well greased quiche dish.

Bake ½ hour at 325℉ (160℃). until knife comes out clean.

Cool slightly and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 201 50% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 230mg 77%
Sodium 256mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 27g
Vitamin A 11% Vitamin C 11%
Calcium 20% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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