Simply Elegant Artichoke Quiche Recipe #372291
This is my recipe for a deliciously simple yet elegant artichoke quiche, similar to one I made every day in a restaurant I once worked. That quiche was delicious as well, but was very time-consuming with it's homemade whole-wheat crust. Using ready-made pie shells and a food processor, this recipe saves time and trouble -- with perfect results. If you love quiche and haven't tasted or made an artichoke quiche yet -- let this one be your first! This recipe yields one 10-inch deep dish pie, or two 9-inch pies.
by BizZaar
50 min | 20 min prep
SERVES 12 , 12 slices
CRUST
- two 9-inch pre-baked pie crust (or one pre-baked 10-inch deep-dish)
SAUTE
- 2 tablespoons olive oil
- 2 whole garlic cloves
- 1/2 cup coarsely chopped onion
- 14 ounces premium drained artichoke hearts (in water)
- 1/4 cup dry white wine
- 1 tablespoon fresh minced parsley
- 1 teaspoon snipped fresh dill
- 1/4 teaspoon kosher salt
CUSTARD
- 1 3/4 cups cream or half-and-half cream
- 1 cup shredded swiss cheese
- 4 eggs
- 2 tablespoons melted butter
- 1/4 teaspoon sugar
- 1/8 teaspoon nutmeg
- 1 pinch fresh ground white pepper
GARNISH
- snipped fresh chives or green onion top or chervil
- PRE-BAKE two 9-inch pie shells OR one 10-inch deep dish pie shell; allow to cool on wire racks.
- SAUTE 2 whole garlic cloves and 1/3 cup chopped onion in 2 tablespoons olive oil over medium heat until onion and garlic soften. Meanwhile, grate 1 cup swiss cheese and set aside; cut artichoke hearts into quarters or chunky bite-sized pieces.
- ADD artichoke hearts to saute mixture along with 1/4 cup dry white wine, 1 tablespoon minced parsley, 1 teaspoon fresh snipped dill, and 1/4 teaspoon kosher salt; stir and saute until liquid evaporates. Remove saucepan from heat.
- REMOVE garlic cloves from saucepan and place into a food processor bowl along with 1 3/4 cups cream, 1 cup shredded swiss cheese, 4 eggs, 2 tablespoons melted butter, 1/4 teaspoon sugar, 1/8 teaspoon nutmeg and 1 pinch ground white pepper; process for 30 seconds.
- COMBINE custard mixture with artichoke saute mixture in a medium-large bowl; fold all together until well blended. Pour into two 9-inch pre-baked pie shells OR one 10-inch deep dish pre-baked pie shell; sprinkle top(s) with snipped fresh chives or green onion tops.
- BAKE at 375 for 25-30 minutes until puffed and lightly browned. Allow to set for 10 minutes before cutting; serve and enjoy.
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5 stars