Red Pepper and Artichoke Quiche
Simple, delicious, and keto-friendly, our Artichoke Red Pepper Quiche is a savory dish that’s perfect for breakfast, brunch, lunch, or even a midnight snack! Utopihen Farms pasture-raised duck eggs are the secret to this rich and creamy quiche. Their larger, creamier yolks create an extra-luscious filling that pairs beautifully with tender artichokes, sweet red peppers, and savory cheese. With a flaky crust and plenty of satisfying flavor, this quiche is easy to customize with your favorite vegetables, cheeses, meats, and herbs. It’s a delicious recipe to keep on hand whenever you’re craving something comforting and versatile!
Prep Time
20 Mins
Cook Time
55 Mins
Serves
8
Ingredients
Crust
- 1 1/2 cups Almond Flour
- 1/4 cup Coconut Flour
- 1 Duck Egg, whisked
- 1/2 cup Unsalted Butter, melted
- 1/2 tsp Garlic Salt
- Pinch of Pepper
Filling
All ingredients for the filling should be at room temperature
- 3 Duck Eggs
- 1/2 cup Heavy Cream
- 1/2 cup Whole Milk
- 1 cup Gruyere Cheese
- 7 Artichoke Hearts, drained and cut in half
- 1 1/2 cups Fresh Spinach
- 3/4 cups Red Pepper, diced
- 3 tbsp Onion, diced
- 1 tbsp Olive Oil
- 1 tsp Garlic, minced
Preparation
Crust
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Mix dry ingredients in a medium mixing bowl.
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Whisk egg and add it to the dry ingredients.
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Using a large fork stir the mixture, adding in the melted butter until the mixture is fully combined. It should resemble wet sand.
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Preheat your oven to 400° F and let the mixture rest for 5 minutes.
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Once the crust mixture has rested, press it into a pie plate. Evenly distribute the mixture across the bottom of the pie plate, as well as up the sides using the palm of your hand and fingers as needed. You want a nice even layer all the way around pie plate so that the crust bakes evenly.
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Poke the bottom of the crust with a fork so air can escape as you bake it.
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Place pie plate on a baking sheet so it’s easy to move in and out of the oven.
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“Blind bake” the crust by lining it with parchment paper and then filling with pie weights (dry beans or rice can also be used).
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Bake 10 minutes until it’s a nice golden brown.
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Once the crust is done, cool for 5 minutes. Then remove the pie weights and parchment paper. If crust is not 100% done on the bottom that is okay. The crust will finish baking with the quiche filling.
Filling
Make sure all your ingredients are at room temperature to allow your filling to bake evenly
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Reduce oven temperature to 375 degrees F.
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Drain artichoke hearts, cut in half and set aside.
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In a medium pan, sauté garlic, onions, red pepper and spinach until al dente. This releases any moisture in the veggies before they’re added to the filling and it flavors them too.
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Remove from heat and scoop into a bowl to cool slightly.
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Add the artichoke hearts to the same pan and sauté lightly to release any remaining liquid. Then remove them from the heat and set aside.
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In a large bowl, add the milk, cream, duck eggs, Gruyere and a pinch of pepper. Whisk to combine.
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Add the red pepper veggie mixture to the heavy cream mixture and mix to combine. Don’t add the artichoke hearts just yet.
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Pour the mixture into the prepared crust.
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Arrange the artichoke heart halves around the top of the quiche gently so they do not sink into the egg mixture.
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Bake until mixture is set and firm in the center, about 40-45 minutes.
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Cool for 5 minutes and serve.
