Artichokes Quiche with Goat Cheese

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.

Ingredients

Makes one 9-inch Quiche

Homemade Pie Crust/ Pate Brisee

▢ 1 ½ cup (190 g) All-purpose flour
▢ 4 oz (113 g) Butter (1 stick, ½ cup) chilled, cube, unsalted
▢ ½ tsp Salt
▢ ¼ cup (4 tbsp) Water chilled

Artichokes filling

▢ 1 can (240 g) Artichokes (14 oz) drained, chopped
▢ ½ cup Onion chopped
▢ 1 Garlic small minced
▢ ¼ cup Fresh herbs chopped parsley or cilantro

Instructions

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/ 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.

Recipe 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.

Nutrition Information

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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