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.
Ingredients
Scale
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
Instructions
- Create a rustic pastry dough by combining flour, salt, olive oil, and water. Allow the mixture to rest and develop elasticity.
- 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.
- Boil the potatoes until tender, then drain and slice them into uniform, thin pieces.
- In a skillet, sauté red onions and artichoke hearts in olive oil, seasoning with salt and pepper to enhance their natural flavors.
- Arrange the sliced potatoes, caramelized onions, and artichoke hearts evenly across the prepared pie crust, creating a colorful and textured base.
- In a separate bowl, whisk eggs with milk, incorporating nutmeg, salt, and pepper to create a smooth, flavorful custard mixture.
- Gently pour the egg mixture over the vegetable filling, ensuring it penetrates all layers and covers the ingredients completely.
- Crumble goat cheese generously over the top, distributing it evenly for a rich, tangy finish.
- 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