Swiss Artichoke Breakfast Quiche

Swiss Artichoke Breakfast Quiche

Preparation Time: 30 min
Cooking Time: 50 min
Serves 8

  • 1 Store Bought Pie Crust
  • 6 Lg Eggs
  • 1 C Whole Milk
  • ½ C Heavy Cream
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 12 oz Jar Reese Tender Small Artichoke Hearts, quartered
  • 1 Package Finlandia Swiss Cheese, chopped
  • 3 C Fresh Spinach
  • 1 TBSP Olive Oil


This Swiss Artichoke Breakfast Quiche will put all other quiches to shame. It is perfect for a light breakfast that is packed with nutrients and flavor.

1. Preheat oven to 400.
2. Place the pie crust in a 9” pie pan or tart pan. Line with parchment paper and fill with pie weights or dry kidney beans. Bake for 10 minutes. Remove from oven. Remove pie weights. Use a fork to poke bottom of crust and bake for another 7 minutes or just until the crust begins to brown.
3. Reduce oven temp to 350.
4. Heat the olive oil in a large skillet over medium heat. Add the spinach and toss until wilted. Set aside.
5. In a large bowl, whisk the eggs, milk, and heavy cream.
6. Stir in the salt, pepper, spinach, cheese, and Reese Tender Small Artichoke Hearts.
7. Pour egg mixture into warm pie crust. Bake for 45-50 minutes, until set, but slightly wobbly in the middle.
8. Allow to cool for 15 minutes, then slice and serve. You can also serve at room temp!