Easy Potato, Goat Cheese & Artichoke Quiche Recipe for Brunch

Crafting a delectable quiche with potato, goat cheese, and artichoke offers a culinary adventure that delights the senses.

Savory ingredients meld together in a harmonious dance of flavors.

Crisp pastry cradles a creamy filling bursting with earthy artichokes and tangy goat cheese.

Rustic potatoes add a hearty touch to this elegant dish.

Seasonal vegetables bring unexpected brightness to every bite.

Simplicity meets sophistication in this crowd-pleasing recipe that transforms ordinary ingredients into something extraordinary.

You’ll find yourself coming back for seconds, eager to share this delightful creation with loved ones.

Potato Goat Cheese Quiche That’s Perfectly Savory

• Quick Weeknight Meal: Whip up this delightful quiche in under an hour, perfect for busy families seeking a delicious and satisfying dinner option.
• Versatile Vegetarian Delight: Packed with nutritious ingredients like potatoes, artichokes, and goat cheese, this recipe offers a protein-rich vegetarian meal that doesn't compromise on flavor.
• Customizable Comfort Food: Easily swap ingredients or add extra vegetables to match your taste preferences, making this quiche a flexible and adaptable dish for any palate.
• Make-Ahead Magic: Prepare the quiche in advance, refrigerate, and reheat for a stress-free meal that tastes just as good the next day, ideal for meal planning and busy lifestyles.

Quiche with Potato, Goat Cheese, and Artichoke What You’ll Need

• Flour: Base for the crispy, homemade pie crust, all-purpose works best.
• Salt: Enhances flavor and strengthens dough structure.
• Olive Oil: Adds richness and helps bind the dough together.
• Water: Helps form a smooth, pliable dough texture.

• Potatoes, Red Onion, Artichoke Hearts: Hearty and flavorful vegetable combination, fresh or canned artichokes both work well.

• Eggs, Milk, Goat Cheese: Creamy protein base that creates the quiche's signature custard-like texture, soft goat cheese provides tangy flavor.
• Nutmeg: Adds warm, subtle depth to the egg mixture.
• Salt, Pepper: Essential seasonings for balanced flavor profile.

Quiche Instructions with Potato, Artichoke & Goat Cheese

Step 1: Create Flaky Pastry Dough

Combine flour and salt in a mixing bowl.

Add olive oil and water, blending until a smooth dough forms.

Allow the dough to rest and relax for about 15-20 minutes, which helps develop its texture.

Step 2: Prepare Pie Crust

Roll out the dough on a lightly floured surface into a circular shape.

Carefully transfer the dough to a greased pie dish, gently pressing it into the corners and sides.

Trim any excess dough hanging over the edges.

Step 3: Prepare Potato Base

Boil potatoes until tender.

Drain completely and slice into thin, uniform rounds.

Set aside to cool slightly.

Step 4: Sauté Vegetable Filling

Heat olive oil in a skillet over medium heat.

Add red onions and artichoke hearts.

Season with salt and pepper.

Sauté until the onions become translucent and the artichoke hearts are lightly golden.

Step 5: Arrange Filling in Crust

Layer the sliced potatoes evenly across the bottom of the prepared pie crust.

Distribute the sautéed onions and artichoke hearts over the potatoes, creating an even, colorful base.

Step 6: Prepare Creamy Egg Mixture

Whisk eggs in a large bowl until well combined.

Pour in milk, then add nutmeg, salt, and pepper.

Mix thoroughly to create a smooth, well-seasoned custard.

Step 7: Assemble and Top Quiche

Pour the egg mixture carefully over the vegetable filling.

Sprinkle crumbled goat cheese evenly across the top, ensuring a rich and tangy finish.

Step 8: Bake to Golden Perfection

Preheat the oven to 390°F.

Place the quiche in the center of the oven and bake for 40 minutes.

Look for a set filling, golden-brown crust, and slightly browned top as indicators of doneness.

Savory Tart Tips for Goat Cheese & Artichoke Bliss

Prepare the quiche dough in advance and refrigerate or freeze for up to a week, saving precious prep time.

Replace artichoke hearts with roasted bell peppers, zucchini, or spinach to customize the quiche to your taste preferences.

Pre-bake the pie crust for 10 minutes before adding fillings to ensure a crispy, golden bottom that won’t turn mushy.

Insert a knife near the center of the quiche – if it comes out clean, the eggs are perfectly set and the dish is ready to serve.

Let eggs and milk sit out for 30 minutes before mixing to create a smoother, more consistent egg mixture that bakes evenly.

Chill Potato, Goat Cheese & Artichoke Quiche

• Store leftover quiche in an airtight container and keep it in the refrigerator for up to 3-4 days. Wrap the quiche tightly with plastic wrap or aluminum foil to prevent moisture loss and protect it from absorbing other food odors.
• Warm slices in a preheated oven at 350°F (175°C) for 10-15 minutes. Covering the quiche with aluminum foil prevents the edges from burning while helping the center heat evenly.
• Quickly reheat individual slices on medium power for 30-45 seconds. Be careful not to overheat, as this can make the crust soggy and the eggs rubbery.
• Freeze whole or sliced quiche for up to 2 months. Wrap tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before reheating.

What to Eat with Potato Goat Cheese Artichoke Quiche

• Crisp White Wine Pairing: Choose a zesty Sauvignon Blanc or mineral-rich Chablis to complement the tangy goat cheese and cut through the creamy egg mixture.
• Fresh Green Salad Side: Toss a light arugula salad with lemon vinaigrette to balance the richness of the quiche and add a bright, peppery contrast.
• Chilled Rosé Option: Select a dry Provence rosé with subtle herbal notes that will enhance the artichoke and potato flavors without overwhelming the delicate quiche.
• Light Herb Garnish: Sprinkle fresh chives or dill on top to add a subtle green freshness that elevates the overall taste profile of the dish.

Potato Quiche with Veggie Substitutions

• Gluten-Free Quiche: Replace wheat flour with almond or rice flour for a celiac-friendly crust. Use cornstarch as a binding agent.
• Vegan Veggie Delight: Substitute eggs with silken tofu and milk with coconut milk. Use nutritional yeast instead of goat cheese for a plant-based protein boost.
• Low-Carb Cauliflower Base: Replace potato slices with roasted cauliflower florets. Use a cauliflower crust or almond flour base to reduce carbohydrate content.
• Mediterranean Herb Quiche: Add fresh herbs like oregano, thyme, and rosemary to the egg mixture. Incorporate sun-dried tomatoes and kalamata olives for extra flavor complexity.

FAQs

• What makes the crust for this quiche unique?

The crust uses olive oil instead of traditional butter, creating a lighter, healthier pastry with a subtle Mediterranean flavor that complements the filling ingredients.

• Can I substitute the goat cheese with another type of cheese?

Yes, you can replace goat cheese with feta, ricotta, or a mild white cheese that will melt nicely and provide a similar creamy texture to the quiche.

• Is this quiche suitable for vegetarians?

Absolutely! This quiche is completely vegetarian, featuring potatoes, artichoke hearts, and goat cheese as the main protein and filling ingredients.

• How difficult is this recipe for home cooks?

This quiche is beginner-friendly, with straightforward steps like mixing dough, sautéing vegetables, and whisking eggs. Even novice cooks can successfully prepare this delicious dish with basic kitchen skills.

Quiche With Potato, Goat Cheese, And Artichoke Recipe

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4.6 from 22 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Hearty French quiche blends creamy goat cheese, tender artichokes, and golden potatoes into a delightful Mediterranean-inspired masterpiece. Rustic flavors and elegant textures promise a delicious journey you cannot resist.

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Ingredients

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Crust Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup olive oil
• 1/4 cup water

Main Filling Ingredients:

• 2 medium potatoes, diced
• 4 large eggs
• 1 cup milk
• 4 ounces (115 grams) goat cheese
• 1 cup artichoke hearts, chopped

Aromatics and Seasonings:

• 1 red onion, diced
• 2 tablespoons olive oil (for sauteing)
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Create a rustic pastry dough by combining flour, salt, olive oil, and water. Allow the mixture to rest and develop elasticity.
2. Gently roll out the dough into a thin, even layer and carefully transfer it into a well-greased pie dish, ensuring complete coverage of the bottom and sides.
3. Boil the potatoes until tender, then drain and slice them into uniform, thin pieces.
4. In a skillet, sauté red onions and artichoke hearts in olive oil, seasoning with salt and pepper to enhance their natural flavors.
5. Arrange the sliced potatoes, caramelized onions, and artichoke hearts evenly across the prepared pie crust, creating a colorful and textured base.
6. In a separate bowl, whisk eggs with milk, incorporating nutmeg, salt, and pepper to create a smooth, flavorful custard mixture.
7. Gently pour the egg mixture over the vegetable filling, ensuring it penetrates all layers and covers the ingredients completely.
8. Crumble goat cheese generously over the top, distributing it evenly for a rich, tangy finish.
9. Bake the quiche in a preheated oven at 390°F (200°C) for approximately 40 minutes, watching for a golden-brown crust, set filling, and slightly bronzed surface.

Notes

• Customize the dough by substituting whole wheat or gluten-free flour for a healthier, dietary-specific crust.
• Ensure potatoes are thoroughly drained to prevent excess moisture from making the quiche soggy.
• Experiment with different herbs like thyme or rosemary to enhance the savory flavor profile of the filling.
• Allow the quiche to cool for 10-15 minutes after baking, which helps it set and makes slicing easier.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 330
• Sugar: 3 g
• Sodium: 440 mg
• Fat: 17 g
• Saturated Fat: 5.5 g
• Unsaturated Fat: 10.5 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 3 g
• Protein: 11 g
• Cholesterol: 110 mg