Bruschetta and Artichoke Quiche

Artichoke and Brushetta Quiche_122111_0002

Do real men eat quiche?  McGyver does, but I’m not sure if a helicopter pilot, retired veteran and biker dude counts as a real man?  In my book he is, and he loves quiche.  What’s not to love about an egg pie?

imageThis quiche is so simple, I used a purchased deep dish frozen pie crust (making pastry is NOT my thing), some Bella Sun Luca Bruschetta, artichoke hearts and the egg/cream mixture.  Baked it up and it was wonderful.  It tastes much better than the picture looks.  I layered the sun dried tomato bruschetta on the bottom however, in hind site I wished I would have mixed it with the eggs for more color throughout the quiche.

Out of all the Bella Sun Luci sun dried tomato products this was probably my least favorite.  It wasn’t bad but it was a bit sweet for my taste which is why I used as an ingredient in my quiche versus straight up on some bread.   If you like a little sweetness to your tomatoes then this would be just right for you.

Today is also Black and White Wednesday hosted by Susan of The Well Seasoned cook.  Every week food and photographer bloggers post a culinary related black and white photo.  I have for you this week, another shot from A Land of Grass ranch.  This is the original barn that’s been on the ranch since the late 1800s, you can see it has a stone foundation below the wood work.  It’s in need of a lot of repair which is getting taking care of a bit at a time.  It’s just amazing to me that it’s still a working barn!

A Land of Grass_010412_0091 BW

The quiche is well worth making and has very little prep work if you cheat and use a frozen pie crust like I did!

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Bruschetta and Artichoke Quiche
Serves 8
Write a review
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
  1. 1 prepared deep dish pie crust
  2. 4 ounces Bella Sun Luci Sun Dried Tomato Bruschetta
  3. 1 jar marinated artichoke hearts
  4. 6 eggs
  5. 1 cup half and half
  6. Salt and Pepper
  7. 8 ounces Gruyere Cheese
  1. Preheat oven to 425F. In prepared pie crust, spread the buschetta on the bottom, layer the artichoke hearts on top the cover with the cheese. In a medium bowl beat the eggs and half and half together, season with salt and pepper. Pour the egg mixture into the pie crust.
  2. Bake for 15 minutes, turn the oven temperature down to 350F. Bake another 20 minutes or until the quiche is set and golden brown. Let cool slightly before serving.
The Kitchen Witch

Informal Cookery Definitions A to Z

Angostura Bitters.  (ANG-gus-TYOOR-a).  Would you believe that this stock bar item started off as medicine?  A German doctor living in Venezuela concocted  a tonic for his sick wife, with one of the ingredients from tree bark.  A tree name Angostura.  The tonic was also effective for seasickness and became a stock item among seaman, who (no surprise here) found that it added a little zip to alcohol.  Although it is sometimes used for cooking, you’re more likely to find it in your Manhattan.

Anise.  Is a licorice flavored herb.  The leaves can be used for salads or tea, but it’s the seeds that are most widely used.  Anise is commonly used in Scandinavian and German pastries (think springerle cookies).  In the Mediterranean it is often used in meat and fish sauces.  Anise is also popular in alcohol and flavors ouzo, arrack, raki and it’s namesake anisette.

Antipasto. (AHN-tee-PAHS-toh).  Very simply, in Italian, it means “before the pasta”.   typically it’s an assortment of marinated vegetables, olives, fresh vegetables, hard boiled eggs, some meat like salami or marinated/canned fish.

Apéritif.  (ah-pay-ree-TEEF).  Yes please!  this is a French term for an alcoholic beverage served before the meal, intended to stimulate the appetite.  Fortified wines, dry sherry and dry port are common.

Disclaimer:  I was provided the products from Mooney Farms, the recipes and opinions are my own.  I was not compensated in anyway (other than the products) for my post.

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8 Responses to Bruschetta and Artichoke Quiche

  1. Karen January 18, 2012 at 2:40 pm #

    Looks good! That is one old (and beautiful) barn!

    • Giggles January 19, 2012 at 8:32 am #

      I love old barns, they are so photogenic.

  2. Mcgyver January 19, 2012 at 11:31 am #

    I Love You, Too, Babe

    Mcgyver, out

  3. Kitchen Butterfly January 19, 2012 at 2:30 pm #

    Yes, real men eat quiche! And so do real women. Love anything, almost anything in a pastry case. Happy New Year to you and yours. Sorry I’ve been ‘away’ for ever. Sigh. New life…..different from the old. More time but less as well!

    Lots of love and best wishes. Stay well

    • Giggles January 19, 2012 at 4:59 pm #

      As always, Oz, it’s great to hear from you. I totally understand about time, it’s more about adjusting than having “time”.

  4. Eliot January 19, 2012 at 4:22 pm #

    I know that the book back in the 80s (???) started the whole “Real Men Don’t Eat Quiche” drama. Why did that really make sense? Anyway, love your quiche and no wonder McGyver loves it. It looks perfect! (So, are you out of tomatoes yet?

    • Giggles January 19, 2012 at 4:48 pm #

      I am out, boo hoo. Tomorrow is my last Sun Dried Tomato post and possibly the best dish I’ve made with them.

  5. Susan January 21, 2012 at 6:39 pm #

    I love that it’s still a working barn, too – plus, I have these fantasies about buying a broken-down place like this for a gut renovation to live in. Sigh.

    Great shot for BWW, Rhonda!