Roasted Bell Pepper Artichoke Quiche

Elevate your brunch game with this Roasted Bell Pepper Artichoke Quiche—a vibrant, savory dish that's as visually stunning as it is delicious. This quiche features a buttery, flaky crust filled with the smoky sweetness of roasted red and yellow bell peppers, the tangy richness of marinated artichoke hearts, and a layer of creamy Gruyere cheese. A luxurious custard made with eggs, heavy cream, and a hint of fresh thyme ties it all together for a perfectly golden-brown bake. Ideal for breakfast, brunch, or even a light dinner, this quiche offers a gourmet experience that’s surprisingly easy to prepare. Serve it warm or at room temperature and pair it with a crisp side salad for a dish that’s sure to impress. Perfect for vegetarian dining, this recipe captures the flavors of roasted vegetables and indulgent cheese in every bite!

Nutriscore Rating: 58/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 piece Pie crust (9-inch, unbaked)
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1 cup Marinated artichoke hearts (drained and chopped)
• 1 cup Shredded Gruyere cheese
• 4 large Eggs
• 1 cup Heavy cream
• 0.5 cup Whole milk
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Fresh thyme leaves
• 1 tablespoon Olive oil

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the red and yellow bell peppers on a baking sheet. Rub them with olive oil and roast them in the oven for 20 minutes, turning halfway through, until the skins are charred.

Step 3

Remove the roasted peppers from the oven and place them in a bowl. Cover with plastic wrap or a lid and let them steam for 10 minutes. Once cooled, peel off the skins, remove the seeds, and chop the peppers into small pieces.

Step 4

Lower the oven temperature to 375°F (190°C).

Step 5

In a medium bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and thyme leaves until well combined.

Step 6

Place the unbaked pie crust in a 9-inch pie dish. Trim or crimp the edges as desired.

Step 7

Evenly spread the chopped roasted peppers and artichoke hearts over the base of the pie crust.

Step 8

Sprinkle the Gruyere cheese over the vegetables.

Step 9

Pour the egg mixture evenly over the filling, making sure it reaches all corners of the crust.

Step 10

Place the pie dish on a baking sheet to catch any overflow. Bake in the preheated oven for 40-45 minutes, or until the quiche is set and the top is golden brown.

Step 11

Allow the quiche to cool for 10-15 minutes before slicing and serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	(1569.8g)

Amount per serving	% Daily Value*
Calories	3207.0

Total Fat 230.4g	0%
Saturated Fat 96.3g	0%
Polyunsaturated Fat 1.5g
Cholesterol 1118.6mg	0%
Sodium 5364.3mg	0%
Total Carbohydrate 190.5g	0%
Dietary Fiber 18.9g	0%
Total Sugars 16.8g
Protein 82.2g	0%

Vitamin D 241.7IU	0%
Calcium 1489.5mg	0%
Iron 12.3mg	0%
Potassium 1921.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 10.4%

Carbs: 24.1%