Artichoke Parmesan Quiche

A quiche with bacon, artichokes, and parmesan sliced and on a wooden cutting board.

Using our Artichoke Parmesan Tapenade, this recipe creates a rich quiche perfect for a special occasion or even Sunday brunch!

Ingredients:

  • Prepared and Thawed 9” Pie Crust
  • 1 C. shredded cheddar
  • 1/2 C. bacon, fried crisp and crumbled
  • 1/3 C. minced onion
  • 1 jar The Olive Tap's Artichoke Parmesan Tapenade
  • 4 eggs
  • 1/4 t. salt
  • 1 t. dry white wine
  • 1/2 t. sugar
  • 1 C. heavy cream, heated through
  • 1 can artichoke hearts, sliced

Directions:

Preheat oven to 450 degrees.

Sprinkle bacon, onion and cheese in bottom of thawed pie crust. Top with tapenade, spreading evenly. Beat eggs and whisk in salt, wine, sugar cream. Pour egg mixture into pie shell. Top with artichoke slices. Bake 15 minutes. Reduce oven temperature to 400 degrees and bake 30 minutes longer. Let stand 10 minutes before serving.

Serves 6

Products featured in this recipe
A jar of Artichoke Parmesan Tapenade from The Olive Tap with an artichoke and red and green decorative crinkle paper in the background, against a gray background and on a black surface.

Artichoke Parmesan Tapenade

Artichoke Parmesan Tapenade
$11.50