Artichokes and Goat Cheese Quiche 

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

Homemade Quiche, Flaky Pie Crust, Artichoke Quiche, Goat Cheese Quiche,

What is your favorite dish to prepare when you have guests over? I have to say 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 but often you want to try something more season and new so your guest will be impressed with a new rather than same quiche they find everywhere else. 

This quiche does just that. Imagine saying, I have artichoke quiche or goat cheese quiche for today and 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.

My quiches, pies, and tarts.

I’ve shared a few good quiche recipes with you. An absolute classic like my mushroom quiche. Some with a pie crust such as my roasted red pepper goat cheese tart, or mushroom ricotta tart as well as the crustless varieties like my kale artichoke ricotta quiche or Swiss chard quiche. Some very exotic like my caramelized onions and roasted red peppers quiche perfect for impressing people while those less indulgent like my grilled eggplant quiche perfect for a family brunch. This one is somewhere is rich, creamy and cheesy.

Goats Cheese and Roasted Peppers Tart (7)-2

Caramelized Onions Red Peppers Quiche32

Grilled Eggplant Quiche (3)

Crustlesss-Swiss-Chard-Quiche-4-734x900-1

Fresh artichokes

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 cook I thought you might like it. So, I had no choice but to get on the wagon of 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 of artichokes and goat cheese quiche with frozen artichokes but the fresh artichokes in this one made a huge difference.  

I know; I know; not all of us are lucky to get fresh produce of everything. Especially seasonal fruits and veggies so we have to use canned or frozen. But trust me if you ever do have to pick between fresh instead of canned just for a little extra work. I’d vote for the fresh artichokes anytime.

How to prepare fresh artichokes

Fresh artichokes 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 Pie Crust Recipe (Pâte Brisée) Pie Crust 101

Is there anything better than Homemade Flaky Pie Crust? This simple, easy and effortless recipe with step by step progress pictures will teach you everything you need to know about making the Best Pie Crust know as pâté en croûte in French at home. Tips and troubleshooting as well as how to get that perfect pie crust crimp. Once you get use to this perfect pie crust recipe you will never buy store brought again.

Homemade Quiche, Flaky Pie Crust, Artichoke Quiche, Goat Cheese Quiche,

Homemade Quiche, Flaky Pie Crust, Artichoke Quiche, Goat Cheese Quiche,

Useful Tips and Tools

• Quiche Pan – 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. You can also make quiche in an affordable pie pan as I have in this recipe. My favorite, of course, is my Stoneware Pie Pan that turns out perfect every single time.
• A rolling pin to roll the pastry. A wooden barrel rolling pinmakes for easy rolling, especially when working with pastry. I love using my French rolling pin for almost everything.
• Use a heavy bottom saute pan to caramelize the onions so they brown not burn easily.
• It’s best to line the baking try with aluminum foilfor easy clean up especially when roasting veggies or things with oil. That way the baking try won’t have burnt oil stains.
• Use a Chopping board andKitchen knife to chop the vegetables into small pieces.
• Every oven works differently. So the baking times are just guidelines. If things bake too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.

Homemade Quiche, Flaky Pie Crust, Artichoke Quiche, Goat Cheese Quiche,

Recipe – Artichokes and Goat Cheese Quiche (Save/Pin) 

Ingredients 

Homemade Pie Crust/ Pate Brisee 

• 180 grams All-purpose flour 
• 113 grams Unsalted Butter Chilled and cubed (1/2 stick or 1/2 cup / 4 oz )
• 1/2 tsp Salt
• 60 ml Chilled water/ice water (1/4 cup)

Artichokes filling 

• 2 cups Artichokes chopped  (or 1 can artichokes hearts)
• 1/2 cup Onion  chopped
• 1 small Garlic minced
• 1/4 cup Fresh herbs chopped  (parsley or cilantro)

Custard Filling

• 200 gram Goat cheese  (7 oz)
• 2 tbsp Parmesan cheese grated
• 30 grams Mozzarella cheese  (1/4 cup)
• 120 ml Whole milk  – 1/2 cup
• 2 tbsp All-purpose flour
• 3 large eggs
• 1/4 tsp Salt 
• 1/4 tsp Pepper 

Method

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 or pie shield 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. We do like it like this but you may want to let it rest a few minutes before you serve.

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.

Homemade Quiche, Flaky Pie Crust, Artichoke Quiche, Goat Cheese Quiche,

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 or 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 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

Homemade Quiche, Flaky Pie Crust, Artichoke Quiche, Goat Cheese Quiche,

Artichokes Goat Cheese Quiche Recipe

Author: Veena Azmanov

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

4.96 from 24 votes

Print Pin Rate

Course: brunch, Dinner, Lunch

Cuisine: French, Italian

Keyword: artichoke, artichoke quiche, Atrichoke Goat Cheese Quiche, goat cheese, goat cheese quiche, Quiche

Adjust Servings Here: 9 servings

Calories: 287kcal

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Ingredients

Makes one 9-inch Quiche

Homemade Pie Crust/ Pate Brisee

• 180 grams All-purpose flour
• 113 grams Unsalted Butter Chilled and cubed
• 1/2 tsp Salt
• 60 ml Chilled water/ice water

Artichokes filling

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

Custard Filling

• 200 grams Goat cheese 
• 2 tbsp Parmesan cheese grated
• 30 grams Mozzarella cheese 
• 120 ml Whole milk  - 1/2 cup
• 2 tbsp All-purpose flour
• 3 large eggs
• 1/4 tsp Salt
• 1/4 tsp Pepper

Metric - US customary

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. We do like it like this but you may want to let it rest a few minutes before you serve.

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.

About Videos - most recipes has two videos - a quick version in the post & longer detailed version on this recipe card above (YouTube embed) Subscribe to my YouTube Channel Veena Azmanov

Nutrition Information

Calories: 287kcal | Carbohydrates: 18.5g | Protein: 11.9g | Fat: 18.5g | Saturated Fat: 11.6g | Polyunsaturated Fat: 6.5g | Monounsaturated Fat: 0g | Trans Fat: 0.4g | Cholesterol: 97mg | Sodium: 290mg | Potassium: 0mg | Fiber: 1.5g | Sugar: 2.5g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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

Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

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