Photo of Artichoke Quiche by WW

Artichoke Quiche

SmartPoints® value per serving
Total Time
1 hr 15 min
20 min
55 min
Thinking of going vegetarian? Enjoy Canada Day weekend by giving our delicious soy-based quiche a try.


Olive oil

2 tsp

Uncooked onion(s)

1 medium, red, thinly sliced

Canned artichoke hearts without oil

13¾ oz, quartered

Dried tarragon

½ tsp

Regular plain soy milk

1 cup(s)


2 large, lightly beaten

Egg white(s)

2 large, lightly beaten

Regular soy cheese

3 oz, mozzarella-style, grated

Lemon zest

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp


  1. Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray. Boil 4 cups water.
  2. Heat oil in a medium skillet over medium-high heat. Cook onion until softened, about 5 minutes. Add artichoke hearts and tarragon. Cook until artichokes are heated through, about 2 minutes.
  3. Meanwhile, whisk together milk, eggs, egg whites, 1/2 cup of cheese, zest, salt and pepper. Pour into prepared pie plate. Scatter onion mixture evenly over egg mixture. Sprinkle with remaining 1/4 cup of cheese.
  4. To bake quiche, create a water bath: Set a large sheet pan with sides on a flat surface. Place pie plate on sheet pan. Pour hot water around the pie plate so it goes 1/2 inch up the sides of the pie plate (do not get water on the quiche). Carefully lift sheet pan and pie plate together and place in oven. Bake in water bath until set in centre, about 45 minutes.
  5. To remove pie plate from water bath, slide 2 large spatulas under pie plate and remove pie plate from oven (make sure to wear oven mitts). Leave sheet pan in oven so water can cool once quiche is finished baking.
  6. Turn oven to broil. Broil quiche 3 inches from heat until golden brown, about 2 minutes. Cool 5 minutes. Cut into 8 slices.