Quiche is not just for the holidays. It’s a perfect meal for any day of the week. Plus, it’s one of the easiest dishes to make. This is a great quiche recipe that’s quick and easy to make.
Step-by-step: Artichoke quiche recipe
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.Pro tip – You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture. Liquid – Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.Pro tip – The mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don’t overmix or pulse too much. Chill – Pour the mixture onto a work surface. Bring all the crumbs together and shape it 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.Pro tip – If you flatten it into a larger disc, it will chill faster and you will have to wait for much less time.
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.Pro tip – If the dough cracks too much, it’s too cold. Let it be at room temperature for 5 to 7 minutes. 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.Pro tip – To transfer the dough without cracking too much, I like to roll the dough onto my rolling pin and then unroll it over the pan. Trim – Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.Pro tip – If leaving for a long time, make sure to wrap it in plastic so it does not dry out.
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).Pro tip – This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling. 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.Pro tip – You can omit the onions but do not use raw onions as they do not cook inside the quiche. 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 skin and chop into pieces. And set aside. 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.Pro tip – If you are using fresh artichokes, make sure to remove the outer leaves. Cook the artichokes in boiling water until tender. Then, slice them. Custard filling – In a medium bowl, combine eggs, flour, heavy cream, milk, and ricotta cheese. Season with salt and pepper. And set aside.
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. 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. Bake in the preheated 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 tart pan. Enjoy!
Tips for making quiche
Start with a pastry crust – you can make it from scratch using butter, flour, salt, and water, or purchase a pre-made dough. Partial baking prevents a soggy crust. Just poke holes with a fork, line it with parchment, fill it with baking beans or dried beans, and bake for about 15 minutes. Feel free to customize! Why use only one veggie? Add some sautéed mushrooms or spinach if you want more veggies. Stick to cheeses that melt well. Gruyère is common, but Swiss, cheddar, or even mozzarella can work. Don’t overcook the quiche. It should be just set with a slight wobble. It will continue to set as it cools. You can also use cream cheese and sour cream for a richer quiche. Once you have all the ingredients ready, preheat your oven and lightly grease your pan. Give your quiche 10 minutes out of the oven to cool before slicing. It’ll be easier to cut, and the flavors pop more when it’s not piping hot.
Frequently asked questions
Creative ways to serve quiche
Mini quiches: Use a mini muffin tin to create bite-sized quiches using the same crust, filling, and custard. Perfect for parties and finger foods! Quiche in a jar: Layer your quiche ingredients in small mason jars or glass containers and bake. Great for picnics or individual servings! Deconstructed quiche: Serve a slice of quiche on a plate surrounded by its ingredients. For instance, a slice of mushroom quiche can be surrounded by sautéed mushrooms, fresh herbs, and a drizzle of truffle oil. Quiche pizza: Use a thin crust (like puff pastry) to spread your quiche filling more like a pizza. Once baked, slice it up and serve with your favorite pizza toppings or dips. Quiche salad: Serve your quiche slice over a bed of fresh greens. Drizzle with vinaigrette and add some crunchy croutons. Quiche wraps: This works best with a firmer quiche. Slice it and wrap it in a tortilla with fresh veggies and sauce. Garnish galore: Serve your quiche with various garnishes on the side: chutneys, salsas, pickled veggies, fresh herbs, or flavored oils. Let your guests customize each bite. Quiche board: Present a whole quiche alongside various accompaniments like cheeses, cold cuts, olives, and fruits on a large board. It’s a feast for the eyes!
Thank you for sharing - Save for later
