Recipe for Quiche: Chicken, Artichoke Heart & Sundried Tomato

A recipe for quiche with a Mediterranean flair that can be served for breakfast, brunch, lunch or dinner.

One of the best things about a recipe for quiche is the endless variety. There are so many different ways to customize your quiche based on your preferences for ingredients and whether you are serving it for brunch or dinner. This quiche has some of my favorite ingredients: cooked chicken, artichoke hearts and sundried tomatoes. You could also add olives and feta cheese to keep with the Mediterranean theme. Read on for the recipe and some suggestions for side dish pairings.

Chicken, Artichoke Heart & Sundried Tomato Recipe for Quiche

A quick and easy recipe for quiche

Quiche is such an easy meal to make that it really should be in everybody's recipe box. If you plan ahead you can make your quiche crust from scratch, but usually I like to just use a frozen pre-made pie crust. I keep a stash of these in the freezer for times when I need to put together a quick meal.

This quiche recipe is really great for dressing up leftovers. I usually use cooked chicken breast but you can use white or dark meat, whatever you have on hand. You can shred the chicken or cut it into cubes, whatever texture you prefer. The artichoke hearts and sundried tomatoes should be drained and cut into smaller pieces. If you're using dried sundried tomatoes rather than the marinated variety, then they should be soaked in water for an hour or so to rehydrate before you chop them up.

I really love the simplicity of a three-ingredient quiche and usually stop with just the chicken, artichoke hearts and sundried tomatoes, but sliced olives and feta cheese make a welcome addition to this quiche and sometimes I will add them. The choice is yours.

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Recipe Card: Chicken, Artichoke Heart & Sundried Tomato Quiche

A Mediterranean-Style Recipe for Quiche

Prep time 10 min - Total time 60 min

Ingredients for 6 servings
1 cooked chicken breast • 3 - 5 marinated artichoke hearts • 6 - 8 sundried tomatoes • sliced olives (optional) • feta cheese (optional) • 3 eggs • 1 cup milk • salt (pinch) • pepper (pinch)

Preheat oven to 375 degrees F (190 degrees C) and thaw pie crust. Chop chicken, artichoke hearts and sundried tomatoes. Add to pie shell with olives and feta, if using. Whisk together eggs, milk, salt and pepper. Pour into pie shell. Bake until set, about 50 minutes. A toothpick inserted into the center should come out clean.

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Side Dishes for Quiche

What to Serve with Quiche

In general, there are a great many things you can serve as a side dish for quiche. For breakfast and brunch I favour bacon, sausage and fresh fruit. This can be whatever is in season from slices of orange or apple, ripe berries, wedges of watermelon or canteloupe, rings of pineapple or a handful of grapes.

For lunch or dinner then soups or salads are the way to go. Your salad can be anything from the green leafy variety to a carrot salad, cole slaw, beet salad or even a pasta salad if you have made a crustless quiche.

This particular quiche is rich in flavour and, keeping with the Mediterranean theme, well-suited to be paired with a Greek salad. Chop red and green bell peppers, red onion and cucumbers into rustic chunks. Add sliced olives and sprinkle with feta cheese and cracked pepper. For the dressing, combine 2 tbsp of extra virgin olive oil and 2 tsp of apple cider vinegar per person. Whisk together and pour over the salad.

If you don't want to serve a salad, then a cream of tomato soup would be a good option to pick up on the subtle flavour of the sundried tomato. In warmer weather another option would be gazpacho. I personally recommend Ina Garten's Gazpacho, a five star recipe that you can whip up in 20 minutes.

If you decide to make this a crustless quiche, then another great side option would be fresh baguette with olive tapenade.