Ingredients
Units
Scale
For the filling:
- 1 leek
- 2 tsp olive oil
- 4 eggs
- 1 cup milk
- 1/4 cup artichoke hearts, cut into bite-sized pieces
- 1/4 cup sliced roasted red pepper
- 1/4 tsp salt
- 1 cup cheddar cheese
For the crust:
- 1 recipe pie crust
Instructions
For the crust:
- Prepare the pie crust. Let rest in the fridge for 30 minutes, then roll out into a 12″ circle and place in a greased 10″ tart pan. Let the extra crust hang over the edge and freeze for 20 minutes.
For the filling:
- Preheat your oven to 350ºF.
- Slice the leek into 1/4? rounds. Heat a skillet over medium-high heat and add the olive oil and leeks. Cook, stirring often, until the leeks are soft and browned in some spots.
- Scramble the eggs in a large bowl. Add the cooked leeks, milk, artichoke hearts, roasted red pepper, salt, and about 2/3 of the cheese. Mix to combine.
- Place a sheet of parchment over the frozen pie crust, then fill with pie weights. Bake for 10 minutes, then remove the pie weights and remove the overhanging crust.
- Pour in the egg filling. Top with the remaining cheese, then bake for about 35 minutes, until golden on top and mostly firm in the middle.
- Let cool for about 10 minutes before removing from the tart pan and serving. Eat!
Notes
I used canned artichoke hearts and roasted red pepper.
I used the back of a spoon to press the overhanging crust into the edge of the tart pan, causing it to separate. If you’re using a pie dish, scissors might work better.
If you are using my pie crust recipe but you aren’t looking for a vegan crust, just replace the vegan butter with regular salted butter.
If you are dairy-free, use the vegan pie crust as written and use plain, unsweetened soy milk in the quiche and omit the cheese.
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- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Breakfast, Eggs
- Method: Bake
- Cuisine: American