Quiche is one of those satisfying suppers that looks fancy, but is incredibly easy to prepare. This delicious version is great for breakfast, brunch, or dinner, and can be paired with a simple green salad to round out the meal. A pre-made pie crust simplifies the prep (and clean-up), making it ready to eat in less than an hour. In fact, the entire quiche can be prepared and refrigerated up to one day ahead, then warmed up in the oven when you’re ready to enjoy. Don’t skimp on the half-and-half—it ensures the filling is creamy and custardy.
6 large eggs
¼ cup half-and-half
1 (6-oz.) jar quartered, marinated artichoke hearts, drained, liquid reserved
½ cup chopped leek (from 1 leek)
4 bacon slices, cooked and crumbled
1 (6-oz.) refrigerated piecrust
How to Make It
Preheat oven to 375°F. Whisk together eggs, half-and-half, and artichoke liquid in a large bowl. Stir in artichoke hearts, leek, and bacon. Fit piecrust into a 9-inch pie pan. Pour egg mixture into piecrust, and bake in preheated oven until center is set and crust is golden, about 30 minutes. Cool 5 minutes before slicing.
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