# Potato Crusted Olive and Artichoke Quiche

A potato crusted olive and artichoke quiche, perfect for Easter, Mother's Day or any spring brunch.

- Cuisine: French
- Category: Lunch
- Language: en

## Ingredients

- frozen tater tots
- 6 eggs
- 1 cup whole milk
- salt
- pepper
- shredded mozzarella cheese
- cubed sopressata
- Mezzetta marinated artichoke hearts
- Mezzetta sliced castelvetrano olives
- fresh chives

## Instructions

1. Add tater tots to a 9-inch spring form pan.
2. Press down using a measuring cup.
3. Bake for 15 minutes to par bake the crust.
4. Add six eggs to a bowl.
5. Add one cup of whole milk and salt and pepper.
6. Whisk ingredients.
7. Add shredded mozzarella cheese to the par baked crust.
8. Add cubed sopressata and roughly chopped Mezzetta marinated artichoke hearts.
9. Add Mezzetta sliced castelvetrano olives.
10. Add the egg mixture, artichokes, sopressata and olives.
11. Finish with fresh chives and mozzarella cheese.
12. Bake for 45 to 50 minutes.
13. Remove the pan.

## Equipment

- 9-inch spring form pan
- measuring cup

## Source

- Original video: https://www.facebook.com/share/r/163mTQ1P2b/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/0bd7805e-fb82-4ff2-8523-1aa237413881
- Extracted: 2025-06-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt