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–+ servings
A baked quiche with artichokes.

Artichoke Quiche

Author: Veena Azmanov
Prep Time: 20 minutes
Cook Time: 45 minutes
Resting Time: 30 minutes
Total Time: 1 hour 5 minutes
Calories: 17
Adjust Servings Here: 9 servings

Description

Want to add artichoke to your repertoire of quiches? It's a snap with this simple but tasty recipe of artichoke quiche with roasted red peppers. This takes about 30 minutes to bake and is the perfect dish for brunch, special occasions, or even a quick dinner. 

Ingredients 

Makes one 9-inch quiche

Quiche crust / Pâte Brisée

Quiche filling

  • 8 - 10 Artichoke hearts fresh, frozen, or canned - sliced
  • 2 large Red peppers roasted
  • 2 tbsp Olive oil
  • 2 large Sauteed onions optional
  • ½ cup (60 g) Ricotta cheese
  • ½ small Garlic finely minced
  • ½ tsp Italian seasoning or finely chopped fresh parsley
  • ½ cup (60 g) Cheddar cheese
  • ½ cup (120 g) Gruyere or Gouda cheese

Custard

  • 3 large Eggs
  • 2 tbsp All-purpose flour
  • ½ cup (60 g) Ricotta cheese
  • ½ cup (120 ml) Heavy cream or half/half
  • ½ cup (120 ml) Whole milk
  • ¼ tsp Kosher salt
  • ¼ tsp Black pepper

Instructions

Prepare quiche crust

  • Process - In a food processor, add the flour, salt, and chilled cubed butter (and vegetable shortening). Pulse for 30 seconds until it resembles coarse breadcrumb consistency.
    1 ½ cup All-purpose flour, 4 oz Unsalted butter, ½ tsp Salt
  • Liquid - Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.
    1 large Egg yolk, 2 tbsp Water
  • Chill - Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Then, flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
  • Roll - Once firm enough to roll, roll the dough onto a lightly floured surface. Start with a tapping motion, then roll from the center out.
  • Line - Use your quiche pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pie pan, especially on the bottom edges.
  • Trim - Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.
  • Oven - Preheat the oven to 400°F/ 200°C/ Gas Mark 6
  • Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
  • Partial bake - Transfer to the oven and bake with pie weights for 10 minutes. Then, remove the pie weights and bake for another 7 to 8 minutes.

Filling

  • Onion - Dice the onions and saute them in a skillet with one tablespoon of oil. Set aside to cool.
    2 large Sauteed onions, 2 tbsp Olive oil
  • Peppers - Core and cut the peppers in half. Place them on a baking tray, skin side up. Brush with olive oil. Bake for 15 to 20 minutes until the skin is charred. Wrap in foil for 10 minutes, then remove the skin and chop into pieces. Set aside.
    2 large Red peppers
  • Artichoke - Slice the artichoke hearts thickly. If using frozen artichokes, thaw them well and pat dry. And if using canned, drain them well in a colander to prevent excess moisture in the quiche.
    8 - 10 Artichoke hearts
  • Custard filling - In a medium bowl, combine eggs, flour, heavy cream, milk, and ricotta cheese. Season with salt and pepper. Set aside.
    3 large Eggs, 2 tbsp All-purpose flour, ½ cup Ricotta cheese, ½ cup Heavy cream, ½ cup Whole milk, ¼ tsp Kosher salt, ¼ tsp Black pepper

Assemble

  • Oven - Reduce the oven temperature to 375°F/190°C/Gas Mark 5
  • Base - Combine the remaining ricotta with garlic. Evenly spread it at the bottom of the quiche crust.
    ½ cup Ricotta cheese, ½ small Garlic, ½ tsp Italian seasoning
  • Filling - Then, evenly distribute the sliced artichoke hearts, followed by the roasted red peppers. Top with grated cheeses. Season with salt and pepper.
  • Top - Pour the custard mixture over carefully. Shimmy to ensure it soaked into the veggies.
    ½ cup Cheddar cheese, ½ cup Gruyere or Gouda cheese
  • Bake in the oven for 35 to 45 minutes until the top sets. The center may still have a little jiggle. Let cool for 15 minutes before you unmold from the tart pan.
  • Enjoy!

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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