Description
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!
Scale
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 the prepared pie dish. Cover with a cloth and set aside.
For the filling:
- Preheat the oven to 390°F (200°C) and grease an 11-inch (28 cm) pie dish or tart pan with oil. Set aside.
- 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.
Keywords: Artichoke Potato Quiche with Goat Cheese