Soppressata & Fontina Quiche with Artichokes & Roasted Peppers

Soppressata & Fontina Quiche

with Artichokes & Roasted Peppers

40 MIN
$22.99 4-6 Servings
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From the Test Kitchen

Buttery, flaky pie crusts are the perfect partner for our savory filling of eggs, chopped soppressata, fontina, tangy artichokes, and a duo of roasted and pickled peppers.

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  • Nutrition
  • Calories
    600 Cals (est.)
Soppressata & Fontina Quiche with Artichokes & Roasted Peppers
  • 3 oz Soppressata
  • 1 Pie Crust
  • 4 Pasture-Raised Eggs
  • ¼ cup Crème Fraîche
  • 4 oz Shredded Fontina Cheese
  • 1 oz Sliced Roasted Red Peppers
  • 2 cloves Garlic
  • ¼ cup Marinated Artichoke Hearts
  • 1 bunch Chives
  • 1 oz Pickled Goathorn Peppers

Tips from Home Chefs

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 400°F. Peel and finely chop 2 cloves of garlic. Roughly chop the soppressata. Roughly chop the roasted peppers and pickled peppers. Wash, dry, and thinly slice the chives.

2 Assemble the quiche
Crack the eggs into a large bowl; add the crème fraîche and 2 tablespoons of water. Beat until smooth. Add the chopped garlic, chopped soppressata, chopped peppers, artichokes, and half the cheese; season with salt and pepper. Stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Add the filling, then top with the remaining cheese. Season with salt and pepper.
3 Bake the quiche & serve your dish
Bake the quiche 18 to 22 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiche garnished with the sliced chives. Enjoy!
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