Creamy Artichoke & Bacon Quiche

This quiche is built for a leisurely brunch: smoky bacon, tangy marinated artichoke hearts, and two cheeses set in a silky, custardy filling.

The marinated artichokes are the smart choice here, since their briny tang cuts through all that richness and keeps each bite lively. They get a quick sauté with onion, scallion, garlic, and pepper to soften and meld.

A layer of Swiss and Parmesan goes directly onto the crust before the filling, which does double duty: it adds flavor and forms a barrier that helps keep the bottom crust from turning soggy.

The custard itself is a luxurious blend of eggs, heavy cream, and half-and-half, with Dijon mustard and a whisper of nutmeg for that classic quiche depth. Bake it just until puffed and barely set, then let it settle. It’s lovely warm, but just as good at room temperature.

Chef Tips

• Layer the cheese on the crust first; it helps shield the pastry from the wet custard.
• Don’t overbake. Pull the quiche when the center still has a slight wobble, since it firms up as it cools.
• Drain the marinated artichokes well so excess oil doesn’t thin the custard.
• Chill the crust before filling so it stays flaky and holds its shape.

Variations

• Swap the bacon for diced ham, pancetta, or leave it out for a vegetarian version.
• Use Gruyere or sharp cheddar in place of the Swiss.
• Stir in chopped spinach or sun-dried tomatoes with the artichokes.