Tender buttery, flaky homemade pie crust filled with a custard-based goat cheese filling is what this artichoke quiche is all about. With almost everything in this recipe that can be made ahead of time. A homemade quiche perfect for brunch or entertaining and a great way to impress family and friends during the holidays.
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/ 356 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.
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.