Homemade quiche with flaky pie crust and a scrumptious goat cheese and artichoke filling.

Artichokes Goat Cheese Quiche Recipe

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. 
5 from 25 votes
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Course: brunch, Dinner, Lunch
Cuisine: French, Italian
Keyword: artichoke, artichoke quiche, Atrichoke Goat Cheese Quiche, goat cheese, goat cheese quiche, Quiche
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 9 servings
Calories: 287kcal
Author: Veena Azmanov


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


    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.



    • 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.


    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: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg