Cheesy Artichoke Quiche with Goat Cheese

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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.

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.

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-board.
• Gather it all into a ball without kneading.
• Wrap in cling wrap and chip for at least an hour.
• When chilled - roll pastry and cover a 9-inch quiche pan (as shown in the video).
• Chill the pastry for 15 minutes.
• Preheat the oven at 190 C / 380 F.
• Dock the pastry and blind bake with baking beans for 15 minutes.
• Remove the baking beans and let the crust cool.

Saute artichokes

• Saute the onions, garlic, and artichokes for a few minutes.
• Season with salt and pepper to taste.
• Set aside - keep warm.

Prepare eggs mixture

• In a bowl, mix eggs,  milk, cream.
• Add the flour and combine well. 
• Use a whisk to help blend it well.

Assemble and Bake the quiche

• Preheat the oven at 180 C/ 360 F. 
• Spread the Artichokes mixture evenly in the pie base.
• Crumble the goat cheese all over.
• Sprinkle some herbs - parsley or cilantro.
• 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 pie tent to prevent it from becoming too brown. 
• This one was eaten fresh without any resting time, so you can see the center is still quite moist.
• However, it is best to serve it warm - not hot. So, let it cool for at least 30 minutes before serving.

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.

Frequently Asked Questions

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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

• 180 grams (1.44 cups) All-purpose flour
• 113 grams (0.5 cups) Butter chilled, cube, unsalted
• 1/2 tsp (0.5 tsp) Salt
• 60 ml (0.25 cups) Water chilled

Artichokes filling

• 2 cups (2 cups) Artichokes  1 (14 oz) can, chopped
• 1/2 cup (0.5 cup) Onion chopped
• 1 (1 ) Garlic small minced
• 1/4 cup (0.25 cup) Fresh herbs chopped parsley or cilantro

Custard Filling

• 100 grams (0.44 cups) Goat cheese 
• 2 tbsp (2 tbsp) Parmesan grated
• 30 grams (2.03 tbsp) Mozzarella grated
• 250 ml (1.06 cups) Milk
• 2 tbsp (2 tbsp) All-purpose flour
• 3 (3 ) Eggs large
• 1/4 tsp (0.25 tsp) Salt
• 1/4 tsp (0.25 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 thru the feeder.
• Pulse another 30 to 40 seconds until almost combined
• Invert on a clean workboard
• Gather it all into a ball without kneading
• Wrap in cling wrap and chip for at least an hour.
• When chilled - roll pastry and cover a 9-inch quiche pan (as shown in the video)
• Chill the pastry for 15 minutes, and
• Preheat the oven at 190 C / 380 F
• Dock the pastry and blind bake with baking beans for 15 minutes.
• Remove the baking beans and let the crust cool.

Saute artichokes

• Saute the onions, garlic, and artichokes for a few minutes.
• Season with salt and pepper to taste
• Set aside - keep warm

Prepare eggs mixture

• In a bowl mix eggs,  milk, cream.
• Add the flour and combine well.
• Use a whisk to help blend it well.

Assemble the quiche

• Preheat the oven at 180 C/ 360 F
• Spread the Artichokes mixture evenly in the pie base
• Crumble the goat cheese all over
• Sprinkle some herbs - parsley or cilantro.
• 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 to pie tent to prevent it becoming too brown.
• This one was eaten fresh without any resting time so you can see the center is still quite moist. However, it is preferable to let it cool until set at least 30 minutes

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

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