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Generously butter the bottom and sides of a 9- or 10-inch glass or ceramic pie plate. Sprinkle the panko over the butter and tilt the pan to evenly coat.
Coarsely chop the artichoke hearts, squeezing them in paper towels to remove any excess oil or moisture. Distribute evenly over the bread crumbs along with the tomatoes and Parmesan.
In a mixing bowl combine the eggs, cream, basil, and black pepper and whisk thoroughly. Pour over the ingredients in the pie plate.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Put the pie plate directly on the grill grate and bake for 45 to 50 minutes, or until the eggs are set. Transfer the quiche to a cooling rack and let cool for several minutes before cutting into wedges. Enjoy!