Cheesy Artichoke Quiche with Goat Cheese

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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 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.

Ingredients and substitutes

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 ½ 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.

Step by step instructions (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/ 360 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.

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 / 340 F for about 30 minutes. If necessary tent with foil to prevent the crust from getting too brown.

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, ¼ 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 340 F.

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