Join 100,000 others and receive my recipes, tutorials, and tips via email.

Veena Azmanov

Cook, Bake, and Decorate with Confidence

Cheesy Artichoke Quiche with Goat Cheese

Published - Update - Veena AzmanovWords - 2246 words. About 12 minutes to read this article. This post may contain affiliate links to Amazon and other sides. This blog generates income via ads.

Sharing is caring!

Recipe Print

Artichoke Quiche (with Goat Cheese)

This artichoke quiche is made with buttery, flaky homemade pie crust, filled with artichokes and goat cheese filling. A perfect made ahead recipe for entertaining and impressing family and friends.

Homemade Quiche - with Artichokes and Goat Cheese
Homemade Quiche - Artichoke and Goat Cheese

What is your favorite dish to prepare when you have guests over? For me, it's a quiche. The first thing that pops in my head is - what quiche shall I make? Our family favorite is, of course, the classic mushroom quiche. And yet, often, you want to try something new to impress your guests. 

This quiche does just that. Imagine saying, I have an artichoke quiche or goat cheese quiche for today. Often, you will get a few eyebrows raised because people simply presume that a quiche is not easy to make. Now, I am presuming your guests love both artichokes and goat cheese. If not, well, more for you. But not what you want. If your guests don't like artichoke or goat cheese, try something else.

About this artichoke quiche

Homemade quiches are always easy when you plan ahead of time. Mainly because most of the elements can be made ahead of time. This artichoke quiche is the same.

You will want to cook the artichoke separately as they need more time than in the quiche. Also, make sure you cook them as soon as they are cleaned because they discolor quickly.

There are three components to this quiche:

  • The pastry shell - wether you are using homemade pie dough or store-bought, you can prepare the tart shell up to two days in advance and keep it well wrapped in the fridge.
  • The filling - saute the artichoke filling up to two days in advance and keep it in the fridge.
  • The custard base - this can be made up to a day in advance, but considering it takes just five minutes to combine, there is no need.
  • Assembly - on the day of the event - assemble and bake.

Useful tips and tools

  • The pastry blender is a great tool to have if you plan to make pies often by hand.
  • I love using my food processor to make any kind of pastry. It takes minutes and the butter is evenly distributed giving you a nice uniform bread crumb consistency. Never use an electric mixer as it will cream not pulse the dough.
  • Also, a good set of quiche pans is a good investment if you like baking. There are many good and affordable pans, but I particularly like the ones with high sides, so I have more room for filling and moving around.
  • And, a wooden barrel rolling pin makes for easy rolling, especially when working with pastry.
  • Use a heavy bottom saute pan to caramelize the onions so they brown not burn easily. 
  • Pie weights work great when you need to blind bake a pastry. Although, you can use any baking beans like dried beans.
  • My pie crust shield was a great investment so I don't have to struggle with covering the edges with foil.
  • And, my kitchen timer is one tool I cannot do without. I use it the moment something goes into the oven.

Ingredients and substitutes (Save/Pin)

  • Onions - I love using red onions when I make quiche because they become sweet and beautifully golden when cooked.
  • Artichokes  - Today, I have used fresh artichokes because they are in season. During the year, I mostly use frozen artichokes. Canned work just as well. I find the frozen to be closer to fresh than the canned artichokes.
  • Goat cheese - There are many varieties of goat cheese, the more mature cheese is sharper than others. I have used goat cheese, brie, today which has a subtle and refreshing flavor that even my kids can appreciate. If you love sharp goat cheese, I highly recommend you try a Tomme or Blue, both are a beautiful French type of goat cheese.  
  • Dairy - Unlike traditional quiches, I have used milk in this quiche. I think it's a perfect balance of rich and creamy rather than overly rich and heavy when combined with the cheese.
  • Flour - The flour helps as a thickening agent for the milk products. You can omit the flour if you choose to use cream instead of milk in the recipe.
Homemade Quiche - with Artichokes and Goat Cheese
Homemade Quiche - Artichoke and Goat Cheese

Fresh artichoke

I usually never clean artichokes myself. I kinda don't like getting my hands all messy and icky. Not to mention such a big vegetable, and yet, you get a small little heart in there. Furthermore, they are so seasonal. Though I'm not a big fan of canned foods, I do love to simplify my work. Hence, I always end up using canned or frozen artichokes, which of course is so easy compared to fresh.

Recently, my father in law got me a bag of six artichokes and said that since they are in season and you are a pro chef I thought you might like it. So, I had no choice but to get cleaning and preparing those fresh artichokes. As a result, I ended up using fresh artichokes in this recipe today.

I think these were the best artichokes I ever had!! It was the real deal! Nothing is better than fresh. We all know that. And yet, fresh artichokes rather than canned artichokes - wow! I've always made this recipe for artichokes quiche with frozen artichokes but the fresh artichokes in this one made a huge difference.  

How to prepare fresh artichoke

Fresh artichoke can be a bit time consuming but very easy to prepare. Here's how.

  • Trim the stems, cut off the exterior leaves.
  • Cut off the top 1/2 inch of the artichoke top.
  • Steam for about 40 to 45 minutes or until the outer leaves can be easily pulled out.
  • Remove the remaining leaves and discard the choke until you have reached the hearts.
  • Trim the outer tough green form the stems.
  • For this recipe, we only use the hearts and the soft stems.
Homemade Quiche - with Artichokes and Goat Cheese
Homemade Quiche - Artichoke and Goat Cheese

Artichokes quiche with goat cheese (save/pin) 

Prepare Pie Crust

  • Place flour, salt, and butter in a food processor
  • Pulse for 30 seconds until bread crumb consistency
  • Add water through the feeder.
  • Pulse another 30 to 40 seconds until almost combined
  • Invert on a clean work surface
  • Gather it all into a ball - kneading just enough to make a disc
  • Wrap in cling wrap and chip for 30 minutes or until firm enough to roll
  • When chilled - roll pastry and press into a 9-inch quiche pan or tart pan
  • Chill the pastry for 15 minutes. Preheat the oven at 190 C/ 380 F
  • Line the pie pan with parchment paper and fill with baking beans or pie weights
  • Bake for 15 minutes with pie weights.
  • Then remove the pie weights and let cool slightly

Saute artichokes

  • In a skillet saute the onions, garlic, and artichokes for a few minutes.
  • Season with salt and pepper - Set aside / keep warm

Prepare eggs mixture

  • In a bowl mix eggs,  milk, cream.
  • Add the flour and combine well.
  • Season with salt and pepper (use less salt as the cheese in the recipe has salt too)
  • Use a whisk to help blend it well.

Assemble

  • Reduce oven temperature to 180 C/ 356 F
  • Spread the Artichokes mixture evenly in the pie shell base
  • Crumble the goat cheese all over
  • Sprinkle some parsley
  • Gently, pour the egg mixture all over
  • Sprinkle with the parmesan and mozzarella cheese
  • Season with salt and pepper
  • Bake the quiche for 20 to 25 minutes until the top is lightly colored and the mixture looks sets. There should be a slight wiggle in the center. It will continue to set as it cools
  • If necessary tent the edges of the crust with foil or pie shield to prevent it from becoming too brown.
Homemade Quiche - with Artichokes and Goat Cheese
Homemade Quiche - Artichoke and Goat Cheese

Storage

  • Once baked let the quiche rest for at least half-hour before serving. 
  • Store any leftover quiche in the refrigerator wrapped well in cling wrap to prevent drying out. 
  • This quiche can be frozen for a month and can be baked from frozen at 170C / 350 F for about 30 minutes. If necessary tent with foil to prevent the crust from getting too brown.
Homemade Quiche - with Artichokes and Goat Cheese
Homemade Quiche - Artichoke and Goat Cheese
Homemade quiche with flaky pie crust and a scrumptious goat cheese and artichoke filling.

Artichokes Quiche with Goat Cheese

Author: Veena Azmanov
5 from 25 votes
Print Pin Rate
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Calories: 287kcal
Adjust Servings Here: 9 servings

Description

Tender buttery, flaky homemade pie crust filled with a custard-based goat cheese filling is what this artichoke quiche is all about. With almost everything in this recipe that can be made ahead of time. A homemade quiche perfect for brunch or entertaining and a great way to impress family and friends during the holidays. 
ADJUST SERVINGS HERE - 9 servings

Ingredients

Makes one 9-inch Quiche

    Homemade Pie Crust/ Pate Brisee

    • 1 1/2 cup (190 g) All-purpose flour
    • 4 oz (113 g) Butter (1 stick, 1/2 cup) chilled, cube, unsalted
    • 1/2 tsp Salt
    • 1/4 cup (4 tbsp) Water chilled

    Artichokes filling

    • 1 can (240 g) Artichokes  (14 oz) drained, chopped
    • 1/2 cup Onion chopped
    • 1 Garlic small minced
    • 1/4 cup Fresh herbs chopped parsley or cilantro

    Custard Filling

    • 3 Eggs large
    • 1 cup (240 ml) Milk
    • 2 tbsp All-purpose flour
    • 4 oz (113 g) Goat cheese 
    • 2 tbsp Parmesan grated
    • 2 oz (60 g) Mozzarella grated
    • 1/4 tsp Salt
    • 1/4 tsp Pepper

    Instructions

    Prepare Pie Crust

    • Place flour, salt, and butter in a food processor
    • Pulse for 30 seconds until bread crumb consistency
    • Add water through the feeder.
    • Pulse another 30 to 40 seconds until almost combined
    • Invert on a clean work surface
    • Gather it all into a ball - kneading just enough to make a disc
    • Wrap in cling wrap and chip for 30 minutes or until firm enough to roll
    • When chilled - roll pastry and press into a 9-inch quiche pan or tart pan
    • Chill the pastry for 15 minutes. Preheat the oven at 190 C/ 380 F
    • Line the pie pan with parchment paper and fill with baking beans or pie weights
    • Bake for 15 minutes with pie weights.
    • Then remove the pie weights and let cool slightly

    Saute artichokes

    • In a skillet saute the onions, garlic, and artichokes for a few minutes.
    • Season with salt and pepper - Set aside / keep warm

    Prepare eggs mixture

    • In a bowl mix eggs,  milk, cream.
    • Add the flour and combine well.
    • Season with salt and pepper (use less salt as the cheese in the recipe has salt too)
    • Use a whisk to help blend it well.

    Assemble

    • Reduce oven temperature to 180 C/ 356 F
    • Spread the Artichokes mixture evenly in the pie shell base
    • Crumble the goat cheese all over
    • Sprinkle some parsley
    • Gently, pour the egg mixture all over
    • Sprinkle with the parmesan and mozzarella cheese
    • Season with salt and pepper
    • Bake the quiche for 20 to 25 minutes until the top is lightly colored and the mixture looks sets. There should be a slight wiggle in the center. It will continue to set as it cools
    • If necessary tent the edges of the crust with foil or pie shield to prevent it from becoming too brown.

    Recipe Notes

    Storage

    • Once baked let the quiche rest for at least half hour before serving. 
    • Store any leftover quiche in the refrigerator wrapped well in cling wrap to prevent drying out. 
    • This quiche can be frozen for a month and can be baked from frozen at 170C / 350 F for about an hour. If necessary tent with foil to prevent the crust from getting too brown.

    Equipment

    Pie Dish 9-inch
    Pie Weights
    Pie Shield
    Nutrition Information
    Calories: 287kcalCarbohydrates: 18.5gProtein: 11.9gFat: 18.5gSaturated Fat: 11.6gPolyunsaturated Fat: 6.5gMonounsaturated Fat: 0gTrans Fat: 0.4gCholesterol: 97mgSodium: 290mgPotassium: 0mgFiber: 1.5gSugar: 2.5gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

    The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

    Did you make this recipe? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

    Frequently Asked Questions

    Can I use store-bought pie crust to make this quiche?

    You bet! Never be embarrassed to use store-bought pâte brisée. Just roll store-bought pie crust just as I have done with the homemade pie crust. Dock it, chill it and blind-bake just as the recipe says above.

    Can I make this quiche ahead of time?

    Most quiches including this one can be made a day or two ahead of time and kept in the refrigerator. Alternatively, you can make prepare the pie crust ahead, prepare the artichoke filling as well as custard filling and keep them in the fridge. On the day or morning an hour or two before brunch - assemble the quiche and bake it fresh. It is impressive to bring a freshly baked quiche out of the oven in front of guests.

    Can I use milk instead of cream in a quiche?

    Yes, as you can see in the ingredients above, I have used milk with a little flour in the custard mixture. The starch helps as a thickening agent, so the quiche cuts into beautiful wedges despite using milk. No one will believe it's not cream because the result is rich, thick and creamy.

    How much custard-filling do I need? Is my filling is too much?

    For a standard 9-inch quiche a mix of 3 eggs with 1, 1/4 cup liquid (milk, cream, sour cream) works perfectly. However, if the pastry crust shrinks you may find that the filling is too much. Just use as much as you need for the quiche. It's best to avoid spilling as any liquid under the quiche will make the crust soggy.

    Should I serve the quiche hot or cold?

    I usually serve all my quiches warm because I don't like fridge-cold quiche. Oven-hot quiche won't make impressive wedges either. As you can see in the images here I was a bit impatient and cut the quiche too early. The result is the center is still cheesy. Not a bad thing for us because we do love cheesy.
    As a guide, I let the quiche cool for a good half hour before serving. The egg mixture cools just enough so it cuts into beautiful and impressive servings.

    Can I reheat quiche?

    You can store any leftover quiche wrapped will in the fridge. You can heat it in the microwave, but the crust tends to get soggy. For the remaining few slices, this is ok.
    If I have a large piece of quiche leftover, I prefer to heat it in the microwave for a minute then place it in a hot oven just until the crust gets crisp again 8 to 10 minutes.
    Frozen quiche can be baked in the oven from frozen for about 45 minutes to an hour at 170 F or 350 F

    SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
    Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.

    Homemade Quiche - with Artichokes and Goat Cheese
    Homemade Quiche - Artichoke and Goat Cheese

    You may also like 

    This is the BEST mushroom quiche recipe made from scratch. You can go semi homemade and use a store bought pie crust or puff pastry too. The filling is soft creamy and cheesy flavored with garlic nutmeg and Parmesan. A perfect make ahead dish for entertaining weather it's breakfast, lunch or dinner.The BEST Mushroom Quiche Recipe
    This has got to be the best red pesto pizza with peppers because it's quick, delicious and best of all super easy with almost every thing semi homemade making weekday day or kids snack time a breeze.The Best Red Pesto Pizza with Peppers (4)
    This is a simple and easy recipe for crustless kale artichoke ricotta quiche. The ricotta is a clever way to skip the extra calories and still provides the thickness needed to make this quiche creamy and melt in the mouth. The kale and and artichoke is packed with flavor and nutrition.Crustless Kale Artichoke Ricotta Quiche (8)
    Roasted red peppers and roasted onions have always been a classic combination with Goats cheese. This roasted red pepper onion goats cheese tart brings all that to its ultimate glory baked in a delicious homemade pastry baked to perfection.Goats Cheese and Roasted Peppers Tart (7)-2
    Puffpastry ready to be rolled. Look at those layers of lamination.
    Classic Puff Pastry from Scratch - Pate Feuillettee
    Homemade puff pastry is buttery, light, flaky, and delicious perfect for savory or sweet recipes from breakfast to dessert. Learn to make classic puff pastry from scratch with my no-fail method and recipe with step by step pictures and video tutorial.
    A Pate Sucree' aka homemade sweet shortcrust pastry is the perfect base for many desserts such as tarts and pies. It's sweet, rich,  melts in the mouth pastry with a biscuit like crumb. These simple, easy and effortless recipe with easy to follow step by step instructions will have you master this pastry like a pro in no time at all.
    Sweet Shortcrust Pastry 101 aka Pate Sucree'
    A Pate Sucree' aka homemade sweet shortcrust pastry is the perfect base for many desserts such as tarts and pies. It's sweet, rich, melts in the mouth pastry with a biscuit-like crumb. This simple, easy and effortless recipe with easy to follow step by step instructions will have you master this pastry like a pro in no time at all.

    Sharing is caring!

    Related posts:

    Homemade Quiche, Roasted Red Peppers, Goat Cheese in homemade Pie CrustRoasted Red Pepper Goat Cheese Quiche Homemade Quiche with kale, artichokes and cheeseCrustless Kale Artichoke Ricotta Quiche Cheesy Eggplant and Onion QuicheCheesy Grilled Eggplant and Onion Quiche How to make a mushroom quiche from Scratch with homemade pie crustThe BEST Mushroom Quiche Recipe

    Join my masterclass - free email series

    Author - Veena Azmanov

    Veena Azmanov

    Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
    She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook.

    Follow me on...

    Reader Interactions

    Do you like my recipes? Did you try my recipes? Share it with me on my Facebook Group.

    Comments

      If you tried my recipe I'd love your feedback. It would also encourage others to try the recipe. Thank you in advance

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Anvita

      Couldn't agree more with you. I always choose fresh over packaged most of the times. Yastes so much better and the quality is also heaps better

      Reply

      • Veena Azmanov

        Definitely Anvita.. There is no comparing homemade

        Reply

    2. Anvita

      Coudln't agree more with you. Fresh over packaged is always better. Tastes so much more better.

      Reply

      • Veena Azmanov

        Yup.. Fresh is Fresh lol

        Reply

    3. traditionallymodernfood

      I have never cooked artichokes before. Cheesy quiche cant go wrong. this looks delicious with goat cheese. I should buy artichokes and try this

      Reply

      • Veena Azmanov

        Thanks Vidya. You will love it.

        Reply

    4. Marisa Franca @ All Our Way

      If it's one dish I simply can't pass up is one with goat cheese, eggs, seasonings, all in a flaky crust. Your quiche looks marvelous. It would be a standout for breakfast, brunch, lunch or dinner. I'm pinning the recipe to make -- thank you for sharing the tips.

      Reply

      • Veena Azmanov

        I know what you mean Marisa.. I love goats cheese myself. Thanks so much. Glad you like it.

        Reply

    5. Jessica (Swanky Recipes)

      I was going to make a ham and cheese quiche for Mother's Day today, but I thought I'd wait and something new. Can't wait to try this one out!

      Reply

      • Veena Azmanov

        Thank you so much Jessica. So happy to hear that. Happy Mothers Day to you !

        Reply

    6. valmg @ From Val's Kitchen

      My husband loves quiche and gets so happy when I make him one. He loves artichokes so I'm guessing he'd enjoy this quiche.

      Reply

      • Veena Azmanov

        I bet he will love it. Let me know how it was if you try it. Thanks

        Reply

    7. Christine - Jar Of Lemons

      I love quiche! I've never tried a cheesy artichoke one before, though. Sounds delicious!

      Reply

      • Veena Azmanov

        Oh it's lovely Christine - you will love it.

        Reply

    8. Daniela Anderson

      I haven't really cooked artichokes, l'm quite embarassed to admit it, but this dip looks too good not to give it a try. Not looking forward to the cleaning bit. so it will havd to be canned.

      Reply

      • Veena Azmanov

        OH nothing to be embarrassed about that Daniel - If only I'd be able to tell you the things I've still to venture into.. I hope you try this thought. It's delish.

        Reply

    9. Swathi

      These ultimate cheesy goodness, I need to try goat cheese in quiche I have tried only in salad. I wish I am your neighbor .

      Reply

      • Veena Azmanov

        Oh Swati If I was your neighbor I'd be for lunch at your place more often lol. I miss Indian food..!! And you create the most amazing Indian dishes. I'd love to treat you to a good Quiche ha.>!

        Reply

    10. Sandhya Ramakrishnan

      As much as I love artichokes, I don't look forward to cleaning them. I can get lazy and resort to canned ones at times, but these are some great tips on working with fresh artichokes. I might use your substitution suggestion and use mozzarella instead of goat cheese as I still haven't gotten a taste for goat cheese.

      Reply

      • Veena Azmanov

        Thanks Sandhya. I know. Goat cheese is an acquired taste, so other creamy cheese might work just as well.

        Reply

    11. Adriana Lopez Martn

      Quiche is such a great option for any meal, breakfast, lunch or dinner. Your looks pretty good and all that cheese really is fantastic =)

      Reply

      • Veena Azmanov

        Thanks Adriana

        Reply

    12. Uma

      I like artichoke. This must be best party pleasure. Last time I tried with vegan cheese. It came very good. But your pic looks better than me:)

      Reply

      • Veena Azmanov

        Thank you Uma.. I'm sure yous tasted delicious...!

        Reply

    13. Amanda

      Great post! Goat cheese is an acquired taste (I haven't acquired it yet.) You have demystified fresh artichokes for me. There are so many great tips and explanations here that even a novice can make a delicious quiche.

      Reply

      • Veena Azmanov

        Aww thank you so much Amanda. Yes it is an acquired tasted.

        Reply

    14. Kylee from Kylee Cooks

      I love a good quiche and regularly make them for brunch, or for keeping in the fridge for a quick weekday lunch or light dinner. This looks yummy!

      Reply

      • Veena Azmanov

        Thanks Kylee. I think you will love this one

        Reply

    15. ManilaSpoon

      I love goat cheese so I can imagine how my taste buds would be so delighted with each bite of this yummy quiche!! Looks so good!

      Reply

      • Veena Azmanov

        Thanks Abigail. I know what you mean. I love goats cheese too. Just the thought of it can make me crave lol

        Reply

    16. Gloria @ Homemade & Yummy

      I happen to LOVE artichokes and goat cheese together. I use this combination all the time. This is my kind of dinner....do I really have to share??

      Reply

      • Veena Azmanov

        Aww thank you Gloria..!

        Reply

    17. Priya Srinivasan

      Oh yumm,all that cheesy goodness!! Delicious!

      Reply

      • Veena Azmanov

        Thank you !

        Reply

    18. karyn

      a delicious take on a quiche

      Reply

      • Veena Azmanov

        Thank you !

        Reply

    19. Sarah

      Haha! I totally agree about artichokes - they are too much work! I love them, though, and I am totally okay buying ones that have been prepared for me. This with the goat cheese?! My favorite!

      Reply

      • Veena Azmanov

        Thanks Sarah - my favorite too.

        Reply

    20. Marlynn | UrbanBlissLife

      Looks like a delicious quiche! I love the tips you included here for preparing fresh artichokes - so helpful!

      Reply

      • Veena Azmanov

        Thank you so much Marylnn

        Reply

    21. Platter Talk

      This looks ultra delicious! I love this recipe. : )

      Reply

      • Veena Azmanov

        Thank you so much Dan! So glad to hear that.

        Reply

    22. Kylie Chang

      One of the best Quiche recipes I've ever come across

      Reply

    23. Raina Johannes

      yumm...

      Reply
    shares