This potato, goat cheese and artichoke quiche is pretty much straight-forward. It features simple but delicious garden vegetables combined with creamy, cheesy flavors, on top of an easy olive pie crust. Whether you serve it for brunch or a quick lunch, this vegetarian quiche is sure to hit the spot!
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Ever since I moved to Vancouver, I discovered a whole new obsession I would never have thought about: artichokes! For some reason, it seems that people here love to cook with artichokes. I haven’t found why (yet), but from what I’ve seen, the mild climate of British Columbia makes it easy to grow all sorts of vegetables. Also, according to an American study from 2004, artichokes were found to be one of the top vegetables in terms of total antioxidant levels, and they contain vitamins C and K, magnesium, potassium, and folate.
So let’s make the best of them, especially now that they are in season. So far I’ve tried a vegetarian caesar salad with artichokes, a couscous salad with artichoke hearts, and these caprese croissant breakfast sandwiches with artichokes. Today I’m back with another recipe featuring artichoke: a vegetarian artichoke quiche!
Artichoke quiche: a few simple ingredients
This Potato, Goat Cheese and Artichoke Quiche is a no-brainer, really. With just a few ingredients, you can whip up this delicious quiche, adapting the recipe as needed:
- Artichokes. Ok, but which sort? You could think of artichoke hearts (jarred or canned) but also of fresh artichoke bottoms. So which is it? Well if you ask me, I prefer the last ones, although it might be more convenient to go for the first ones. So depending on the season, just use what’s more convenient for you, as both options work!
- Red onions. Alternatively you could use white or yellow onions, but personally I always have a preference for caramelized red onions, which pair beautifully with goat cheese in particular.
- Potatoes. Small yukon potatoes are my favorite ones for this recipe. They’re tender, tiny, and I usually pre-cook them in a high volume of water without peeling them. When cooked through, slice them and add to the quiche. If you use larger potatoes however, you might want to peel them first.
- Goat cheese. I absolutely love fresh goat cheese. Here, its salty flavors combined with a creamy texture bring some interesting contrast in the quiche. If you are not a big fan of goat cheese, consider using feta cheese or if you feel a little adventurous some blue cheese.
An easy olive pie crust (no butter!)
Of course, you could go for a basic flaky quiche crust, made out of butter. But here, I went for a different version, entirely vegan, that replaces butter with olive oil. Very easy to make with just one bowl and 3 simple ingredients, it also brings additional flavors to your potato, goat cheese and artichoke quiche. Try it once and let me know how it works for you, I’m pretty sure you will come back to it for many other quiche recipes in the future.
Can you make this artichoke quiche ahead?
Freezer and re-heating tips: First thing first, this quiche will keep in the fridge for up to one week, so you can enjoy a healthy, easy breakfast or lunch all week long. When it comes to freezing, there are 3 options: freeze the entire quiche at once (if you have a big enough freezer), freeze half of the quiche, freeze the slices individually. For all options, allow the quiche to cool completely before slicing. Then, simply place into an airtight container, and store it in the fridge. Easy, right?
When you’re ready to eat it, transfer to an oven-proof dish and re-heat the artichoke quiche in the oven at 350°F (180°C) for about 10-15 minutes for slices or half of the quiche and 20-30 minutes for the entire quiche. If you are in a hurry, you can always reheat individual slices in the microwave for 30-60 seconds, but keep in mind that in this last scenario, the quiche will loose its crunchiness.
I usually like my quiche served warm or at room temperature, but you could also enjoy it cold if you’re considering bringing it to a picnic. Quiche is a very forgiving recipe, so just find your own way to enjoy it!
A few salad ideas to serve with your quiche:
I always like a great salad on the side of my slice of quiche. A simple lettuce with vinaigrette could do, but if you want to make a more satisfying meal, I recommend one of the following salad recipes.
- Avocado Raspberry Quinoa Salad
- French Lentil Salad
- Strawberry Burrata Salad with Mint Pesto
- Avocado and Soft-Boiled Egg Salad
Add a sweet touch to your brunch…
If like me you’re an unconditional sweet tooth, nothing can beat the pleasure of biting onto something sweet after a savory brunch. Or just have a sweetened drink if you’re feeling full and satisfied. Here are a few recipe ideas that will be perfect after a slice of this potato, goat cheese and artichoke quiche.
- Easy Homemade Whipped Coffee (Dalgona Coffee)
- Vegan Blueberry Muffins
- Fig Salad with a Vanilla Pepper Syrup
- Raspberry Banana Layered Smoothie
- Best Ever Banana Bread
- French Chocolate Cake
- Triple Berry Crisp with White Chocolate Sauce
Potato, Goat Cheese and Artichoke Quiche
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Quiches and pizzas
- Diet: Vegetarian
This potato, goat cheese and artichoke quiche is pretty much straight-forward. It features simple but delicious garden vegetables combined with creamy, cheesy flavors, on top of an easy olive pie crust. Whether you serve it for brunch or a quick lunch, this vegetarian quiche is sure to hit the spot!
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We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the olive oil pie crust:
- 2 cups (240g) all-purpose flour
- 1 pinch salt
- 1/3 cup + 1 Tablespoon (100 ml) olive oil
- 1/3 cup + 1 Tablespoon (100 ml) water, lukewarm
For the filling:
- 1 pound (450g) yukon potatoes or any other variety of small potatoes
- 1 Tablespoon olive oil
- 1 red onion, sliced
- 1 can (3.5 ounces, 150g) artichoke hearts*, rinsed and drained
- 3.5 ounces (150g) fresh goat cheese, sliced or crumbled
- 5 eggs
- 3/4 cup (180 ml) milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
Instructions
For the olive oil pie crust:
- In a large bowl, mix all the ingredients for the crust with a wooden spatula until they stick together and form a thick dough. Cover the bowl with a cloth and let sit at room temperature for 5-10 minutes.
- Roll out the dough into a large disk, and carefully transfer into an 11-inch (28 cm) pie dish or tart pan grease with oil. Set aside.
For the filling:
- Preheat the oven to 390°F (200°C).
- Cook the potatoes in a large volume of salted water until fork tender. When cooked through, drain the water and slice the potatoes in thick layers. Set aside.
- In a large sauté pan, heat one Tablespoon of olive oil on medium heat, then throw in sliced onions and cook for a couple of minutes, until soft and translucent. Add artichoke hearts and cook for one more minute. Season with salt and pepper.
- Pour sliced potatoes, red onions and artichoke hearts onto the bottom of the pie crust. Set aside.
- In a medium bowl, whisk together the eggs, milk, season with nutmeg, salt and pepper. Pour the batter onto the other ingredients, then sprinkle with fresh goat cheese on top.
- Bake for about 40 minutes, or until quiche is set, crusty and slightly golden brown in color. Let sit for 5 minutes and serve right away, with a side of greens.
Notes
* Another option consists in using fresh artichoke bottoms, in particular when they are in season (usually in spring). Read full post for more details.
Did you make this recipe?
Lastly, if you make this Potato, Goat Cheese and Artichoke Quiche, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Nicholas
Can I ask for a small clarification? The recipe says line a pie dish with the crust. But the very next direction is to oil a pie dish. Are we supposed to oil the dish before the pie crust goes in? Or oil the crust after it is in the dish?
Delphine Fortin
Hello! Yes, you are supposed to oil the pie dish before adding the pie crust. Sorry about the confusion, I’ll go and check the recipe card now. I hope this helps! Del
Jesse-Gabriel
Die Quiche klingt wundervoll, die mache ich zum Wochenende nach!
Vielen Dank, für das teilen.
Viele Grüße,
Jesse-Gabriel