Breakfast & Brunch
This artichoke quiche recipe delivers the best combination of flaky crust and herbed cream cheese filling that will become your new brunch staple.
The secret lies in a properly blind-baked crust—whether homemade or store-bought—and a filling packed with tender artichokes, sharp cheddar, and a tangy cream cheese base that binds everything together. I've perfected this recipe over years of testing, ensuring the crust stays crisp while the filling remains rich and creamy.
What sets this quiche apart is the balance of textures: a golden, buttery crust that holds its shape, a smooth egg custard that sets perfectly, and artichokes that stay tender without turning mushy. The herbed cream cheese adds depth, while a sprinkle of parmesan on top creates a satisfying crunch.
Whether you use canned artichokes for convenience or fresh for a more premium texture, this recipe accommodates both—just adjust the prep time accordingly.
By the time it emerges from the oven, you'll have a quiche that's impossible to resist—flaky edges, a creamy center, and artichokes that melt in your mouth.
The aroma alone will wake up your household, and the first bite delivers that perfect harmony of savory, herby, and slightly tangy flavors. This is the kind of dish that makes brunch feel like a special occasion, even on a weekday.
Serve it warm with a crisp green salad or roasted vegetables for a complete meal, or enjoy it cold the next day for a satisfying lunch. The recipe scales easily too, so you can make a single quiche for two or a large one for a crowd. Let's get baking!
Ingredients for best artichoke quiche
Six ingredients for the crust, twelve for the filling—this is your ultimate artichoke quiche game-changer.
| Ingredient | Amount | Notes |
|---|---|---|
| Artichoke Hearts 🍃 | 14 oz | Canned, drained and chopped |
| Extra-Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Large Eggs 🥚 | 6 whole | Room temperature, beaten |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for richness |
| Fresh Chives 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Dill 🌿 | ¼ cup | Finely chopped, stems removed |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, block preferred |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 cups | Plus 1 tbsp for dusting |
| Ice Water 💧 | ¼ cup | For pie crust |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For crust seasoning |
The crust is where it all begins. Pillsbury refrigerated pie crust is my go-to for convenience—just press and bake—but if you're feeling ambitious, a homemade crust with cold butter and ice water gives that unmatched flakiness. For the artichokes, Whole Foods brand canned hearts are my favorite—they're tender and packed in water, not oil. If you're using fresh, trim the choke and slice the hearts thinly. The cheddar? Cabot or sharp white cheddar from the deli counter melts perfectly. Room temperature cream cheese is non-negotiable—it blends so much smoother into the egg mixture.
No chives on hand? Fresh parsley works in a pinch, though it's got a slightly different flavor. Dill can be swapped for fresh basil at half the amount if that's what you've got. For the crust, if you don't have garlic powder, 1/4 tsp minced fresh garlic mixed into the butter works wonders. The eggs should be at room temperature—this helps them blend seamlessly with the cream cheese. Pro tip: Beat them with a whisk for about 30 seconds before adding to the filling to create tiny air pockets that make the quiche lighter. And if you're using pre-shredded cheese? Toast it in a dry pan for 2-3 minutes to remove excess moisture—game changer for preventing a soggy crust.
This quiche is best served warm, straight from the oven, but it reheats beautifully. Wrap it in foil and pop it in a 350°F oven for 10-15 minutes to revive that golden crust. Store leftovers in the fridge for up to 4 days, covered tightly. The crust stays crisp for about 2 days, after which it softens slightly—still delicious, just different texture. For make-ahead prep, assemble the quiche (without baking) and refrigerate for up to 24 hours. Bake straight from the fridge—just add 5-10 extra minutes to the baking time.
Why You'll Love This Recipe
- No-Crust Hassle: I swear by this quiche because it skips the pie crust entirely—just a buttery, flaky puff pastry wrapper that takes two minutes to press into a pan. No rolling, no stress, and no waiting for dough to chill.
- Creamy Cheese Magic: That combo of sharp white cheddar and cream cheese? It’s where the real magic happens. The cheddar melts into salty, tangy pockets while the cream cheese keeps it velvety smooth—like a hug in every bite.
- Lunchbox Hero: Between us, this quiche is my secret weapon for meal prep. Slice it up, pack it in containers, and it stays fresh for days. My kids grab it for school lunches, and honestly? They always finish theirs before mine.
- Budget-Friendly Luxury: Artichoke hearts might sound fancy, but a jar lasts forever, and the rest of the ingredients are pantry staples. You’re getting restaurant-quality flavor without the markup—plus, leftovers reheat like a dream. Win-win.
Step-by-step instructions for artichoke quiche with a flaky crust
Here's how to create the perfect artichoke quiche with a golden, flaky crust and a rich, herbed filling.
Prepare the Flaky Pie Crust
In a large bowl, combine the 2 cups all-purpose flour, 1.5 teaspoons salt, and 0.5 teaspoon garlic powder. Cut in the 1 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures a tender, flaky texture rather than a tough crust.
Gradually add the 0.25 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just combine until the dough holds when pressed. Turn the dough out onto a lightly floured surface and divide it into two equal portions. Shape each into a disk, wrap in plastic, and refrigerate for at least 1 hour. Chilling relaxes the gluten and prevents shrinking during baking.
Roll Out and Blind-Bake the Crust
Preheat your oven to 375°F. On a floured surface, roll out one disk of dough to fit a 9-inch pie dish, about 1/8-inch thick. Transfer the rolled dough to the pie dish, pressing gently to shape it to the bottom and sides. Trim any excess dough hanging over the edge with a sharp knife.
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes until the crust is lightly golden. This pre-baking, called blind-baking, prevents a soggy bottom and ensures a crisp foundation for your quiche. Keep the oven on at 375°F while you prepare the filling.
Make the Herbed Cream Cheese Filling
In a large bowl, beat the 8 ounces cream cheese and 1.5 cups extra-sharp white cheddar cheese together until smooth and fully combined. Add the 6 whole large eggs, one at a time, beating well after each addition. This step ensures the eggs are fully incorporated and creates a velvety texture in the finished quiche.
Stir in the 0.5 cup heavy whipping cream, 0.25 cup chopped fresh chives, 0.25 cup chopped fresh dill, and 0.5 cup freshly grated parmesan cheese. Fold in the 14 ounces drained and chopped artichoke hearts. Season generously with 0.5 teaspoon black pepper. The artichokes will add a delightful texture contrast to the creamy filling, while the herbs brighten the rich cheese flavors.
Assemble and Bake the Quiche
Pour the filling into the pre-baked crust, spreading it evenly to the edges. The filling should be about 3/4-inch thick. Place the quiche on the middle rack of your oven and bake for 40-45 minutes, until the center is just set and the top is golden brown. You'll know it's done when a knife inserted near the center comes out clean, but with a slight wobble in the middle—this indicates a custardy texture rather than a dry one.
For the best results, let the quiche rest for 10-15 minutes before slicing. This allows the filling to set completely and makes it easier to serve without losing any filling. The contrast of the crisp, flaky crust with the creamy, herbed artichoke filling is what makes this quiche truly exceptional—every bite delivers that perfect combination of textures and flavors.
Pro Tips For Making Best Artichoke Quiche
- Drain and Pat Artichokes Dry: Jarred artichoke hearts always have clingy brine—skip the rinse and pat them thoroughly with paper towels instead. The extra moisture turns your quiche filling soggy, and nobody wants a watery custard, especially when you’re going for that sharp cheddar richness.
- Preheat Crust with Weight: Press a pie crust into your dish, then cover it with parchment paper and fill with dried beans or pie weights. Bake at 375°F (190°C) for 10 minutes before adding filling—this prevents the bottom from puffing up like a sad soufflé when the custard hits it.
- Whisk Eggs Cold: Mix your eggs, cream, and cream cheese straight from the fridge—no warm hands, no pre-heating. Cold eggs create a tighter custard that holds its shape better, especially when packed with dense artichokes. I learned this after watching my first quiche slide into a puddle.
- Layer Cheese Last: Sprinkle the extra-sharp white cheddar directly on the artichokes just before baking, not mixed into the custard. The sharpness cuts through the creaminess better, and it melts into gooey pockets instead of dissolving into a bland sauce. (Yes, it’s worth the extra 30 seconds.)
Flavor customization for this best artichoke quiche
Herb Variations
Swap the chives and dill for fresh thyme and rosemary for a Mediterranean twist—just use 1 tablespoon each, finely chopped. These herbs add earthy depth that pairs beautifully with artichokes.
For a French bistro vibe, try tarragon and chervil (about 2 tablespoons combined), which lend a delicate anise-like sweetness. 🌿
Cheese Swaps
Replace the cheddar with gruyère for a nutty, caramelized flavor that holds up perfectly when baked. Or try fontina, which melts into a creamy, stretchy texture.
For a vegetarian-friendly option, use nutritional yeast (about ¼ cup) mixed with sharp white cheddar—it adds a cheesy umami without dairy. 🧀
Spicy Kick
Add ½ teaspoon of smoked paprika or ¼ teaspoon cayenne pepper to the filling for a subtle smokiness or heat. For a sweet-spicy balance, fold in 1 tablespoon of honey along with the herbs.
If you love garlic, mincing 2 cloves and sautéing them lightly before mixing into the filling adds a bold, aromatic punch. 🌶️
Protein Boost
For a vegetarian-friendly protein boost, stir in ½ cup cooked quinoa or chickpeas (drained and rinsed) into the filling. If you’re not vegetarian, add ½ cup cooked bacon crumbles or diced ham for a savory twist. The quinoa absorbs moisture beautifully, while bacon adds a smoky richness. 🥓
Seasonal Veggies
Incorporate roasted red peppers (about ½ cup, chopped) for a sweet, smoky contrast in summer. For fall, add sautéed mushrooms (about 1 cup, finely chopped) and caramelized onions (about ½ cup) to deepen the flavor profile.
Spring calls for asparagus tips (about 1 cup, blanched) for a fresh, crisp texture. 🍄
Crust Alternatives
For a gluten-free option, use a pre-made gluten-free pie crust or make your own with almond flour (about 2 cups) and 1 egg. A cauliflower crust (steamed and pulsed into a dough) adds a low-carb twist.
For a crunchy topping, sprinkle crushed potato chips or panko breadcrumbs on the filling before baking. 🥔
Nutrition facts
Frequently asked questions
Can I use frozen artichokes instead of canned in this recipe?
Fresh or canned artichokes work best for this quiche, but frozen can be a substitute in a pinch. First, thaw them completely, then drain and chop as directed. However, frozen artichokes often have a slightly softer texture after cooking, which may affect the final quiche's consistency. For best results, use canned artichoke hearts packed in water, not oil.
How do I prevent my quiche crust from getting soggy?
The key is proper blind-baking! Pre-bake your crust for 15-20 minutes with pie weights or dried beans before adding the filling. This creates a barrier that prevents moisture from the filling from making the crust soggy. Also, ensure your filling isn't too wet—if it looks too runny, add a bit more shredded cheese to thicken it.
Can I make this quiche ahead of time?
Assemble the quiche (unbaked) and refrigerate it for up to 24 hours before baking. For best results, add 5-10 extra minutes to the baking time if it's cold. Leftovers keep well in the fridge for 4 days, though the crust may soften slightly after 2 days. Reheat wrapped in foil at 350°F for 10-15 minutes to restore crispiness.
What's the best way to reheat sliced quiche?
Warm slices in a 350°F oven for 8-10 minutes covered with foil, then uncover for the last 2 minutes to crisp the top. For a quick fix, use the microwave (low power) for 30-45 seconds
Can I make this quiche in a different-sized pan?
Yes, but adjust the baking time. A 9-inch pan is ideal, but you can use an 8-inch (bake 5-10 minutes longer) or 10-inch (bake 10-15 minutes less). For deeper pans, reduce oven temp to 350°F to prevent over-browning. The filling depth should be about 3/4-inch—add or reduce filling proportionally to maintain this thickness.