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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9 servings
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
- 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
- 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 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: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%