If you’re searching for a savory treat that brings together comforting and bold flavors in perfect harmony, this Potato, Goat Cheese, and Artichoke Quiche Recipe is sure to become your go-to. Imagine a flaky olive oil crust cradling tender slices of potato, sweet caramelized onions, tangy artichoke hearts, and creamy goat cheese, all enveloped in a luscious custard that bakes to golden perfection. Whether you’re serving brunch, lunch, or a light dinner, this quiche offers a delightful combination that’s both satisfying and elegant, promising to impress friends and family alike.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—the ingredients are easy to find and each plays an essential role in building the layers of taste and texture that make this quiche irresistible.
- 2 cups (240g) all-purpose flour: The foundation for our olive oil crust, giving it structure and a tender crumb.
- 1 pinch salt: Enhances all the flavors, especially in the crust and custard.
- 1/3 cup + 1 tablespoon (100 ml) olive oil: Adds richness and flakiness to the crust without the heaviness of butter.
- 1/3 cup + 1 tablespoon (100 ml) lukewarm water: Brings the dough together and makes it pliable.
- 1 pound (450g) Yukon potatoes or other small potatoes: These tender, buttery potatoes add heartiness and texture.
- 1 tablespoon olive oil: Used to soften the onions and artichokes, bringing out their natural sweetness.
- 1 red onion, sliced: Offers a mild sweetness and beautiful color.
- 1 can (3.5 ounces, 150g) artichoke hearts, rinsed and drained: Provides a subtle tang and adds earthiness.
- 3.5 ounces (150g) fresh goat cheese, sliced or crumbled: Brings a creamy, slightly tart flavor that deepens the taste profile.
- 5 eggs: The essential binders that create that luxurious custard texture.
- 3/4 cup (180 ml) milk: Lightens the custard and adds moisture.
- 1/4 teaspoon ground nutmeg: Just a hint to bring warmth and complexity.
- Salt and pepper, to taste: To perfectly season every layer of the quiche.
How to Make Potato, Goat Cheese, and Artichoke Quiche Recipe
Step 1: Prepare the Olive Oil Pie Crust
Start by mixing the all-purpose flour, a pinch of salt, olive oil, and lukewarm water in a large bowl. Stir with a wooden spatula until the dough sticks together into a thick ball. Let it rest covered for 5-10 minutes; this gives the flour time to hydrate and relax, making it easier to roll out.
Step 2: Roll and Fit the Crust
Dust your work surface lightly with flour and roll the dough into a large disk. Gently transfer it to an 11-inch pie dish or tart pan that’s been greased with a bit of olive oil. Press the dough into the pan so it fits snugly against the bottom and sides, and set it aside while you prepare the filling.
Step 3: Cook the Potatoes
Bring a large pot of salted water to a boil and add your peeled potatoes. Cook until just tender when pierced with a fork, about 10-15 minutes depending on size. Drain and slice the potatoes into thick rounds, then set them aside. This step ensures the potatoes are perfectly cooked but firm enough to hold in the quiche.
Step 4: Sauté Onions and Artichokes
Heat one tablespoon of olive oil over medium heat in a sauté pan. Toss in the sliced red onions and cook until they turn soft and translucent, enhancing their natural sweetness. Add the rinsed artichoke hearts and cook for another minute to bring out their flavor. Season this mixture with salt and pepper, then remove from heat.
Step 5: Assemble the Filling
Lay the sliced potatoes in an even layer on the bottom of your prepared pie crust. Spread the warm onion and artichoke mixture over the potatoes, creating a beautiful mosaic of textures and colors. This layer foundation is what makes the quiche so satisfying.
Step 6: Make and Pour the Custard
In a medium bowl, whisk together the eggs, milk, ground nutmeg, salt, and pepper until fully combined and slightly frothy. Pour this custard evenly over the potatoes and vegetables in the crust. Finally, scatter the fresh goat cheese slices or crumbles over the top to melt into pockets of creamy tanginess as the quiche bakes.
Step 7: Bake to Perfection
Place the quiche in a preheated oven at 390°F (200°C) and bake for around 40 minutes. You’ll know it’s ready when the crust is golden brown and the filling has set without any jiggle in the center. Allow the quiche to rest for about 5 minutes out of the oven before slicing — this helps it settle beautifully for clean cuts.
How to Serve Potato, Goat Cheese, and Artichoke Quiche Recipe
Garnishes
To enhance your presentation and flavor profile, sprinkle vibrant fresh herbs like thyme or chives on top just before serving. A light drizzle of high-quality olive oil or a pinch of cracked black pepper adds a delightful finishing touch that complements the richness of the quiche.
Side Dishes
This quiche pairs wonderfully with a crisp, refreshing salad—think mixed greens tossed with a simple lemon vinaigrette or arugula with shaved Parmesan. Roasted cherry tomatoes or a tangy pickled vegetable mix are equally fantastic accompaniments that balance the creamy texture.
Creative Ways to Present
Slice the quiche into wedges for a rustic, inviting serving style, or cut into smaller squares for elegant finger food at gatherings. You could also try individual mini quiches using a muffin tin, perfect for brunch parties or holiday spreads. Don’t forget to serve warm to enjoy the melty goat cheese at its best!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover quiche tightly with plastic wrap or transfer to an airtight container. Store it in the refrigerator for up to 3 days, allowing the flavors to mellow even more, making each bite a little richer when reheated.
Freezing
If you want to prepare this Potato, Goat Cheese, and Artichoke Quiche Recipe ahead of time, portion it out and freeze the wedges individually. Wrap them well to protect against freezer burn, and they can be safely stored for up to 2 months without losing flavor or texture.
Reheating
The best way to reheat leftover quiche is in a preheated oven at 350°F (175°C) for about 15 minutes, or until warmed through and the crust crisps up again. Avoid microwaving if you want to maintain the delicate texture and prevent sogginess.
FAQs
Can I use a store-bought pie crust instead of making my own?
Absolutely! Using a store-bought crust is a time-saver and will still yield a delicious quiche. Just be sure to choose a high-quality variety and follow baking instructions for blind baking if necessary before adding the filling.
What can I substitute for goat cheese if I don’t like it?
Feta or cream cheese are great alternatives that offer a similar tang and creaminess. For a milder flavor, ricotta can also work well, but keep in mind it will change the overall taste slightly.
Can this quiche be made vegetarian or vegan?
This recipe is naturally vegetarian, but to make it vegan, you would need to replace the eggs and milk with plant-based alternatives and use a vegan cheese substitute. The crust and vegetables remain vegan-friendly as is.
How do I know when the quiche is fully cooked?
The quiche is done when the top is golden and the filling does not jiggle when gently shaken. Inserting a knife in the center should come out clean or with just moist crumbs, not wet batter.
Is this recipe good for meal prep or packed lunches?
Definitely! The Potato, Goat Cheese, and Artichoke Quiche Recipe is fantastic for making ahead and packing for lunches. It reheats beautifully and offers a balanced, hearty meal perfect for any time of the day.
Final Thoughts
I cannot recommend enough giving this Potato, Goat Cheese, and Artichoke Quiche Recipe a try, whether you’re new to quiche-making or a seasoned pro. It’s the kind of dish that tastes like effort but feels effortless to prepare, and it is bursting with layers of flavor you won’t want to miss. So go ahead, whip it up, share it with your loved ones, and enjoy each comforting, savory bite!
Print
Potato, Goat Cheese, and Artichoke Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Quiche
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Potato, Goat Cheese and Artichoke Quiche is a savory and satisfying dish featuring a homemade olive oil pie crust filled with tender potatoes, sautéed red onions, artichoke hearts, and creamy goat cheese. Perfect for brunch or a light dinner, this quiche combines fresh and flavorful ingredients baked to a golden finish with a custard-like filling.
Ingredients
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) lukewarm water
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
- Prepare the Pie Crust: In a large bowl, combine the flour and a pinch of salt. Add the olive oil and lukewarm water. Mix with a wooden spatula until the dough comes together into a thick, cohesive mass. Cover the bowl with a cloth and let the dough rest at room temperature for 5 to 10 minutes.
- Roll out the Dough: Roll the dough into a large disk on a lightly floured surface. Carefully transfer it into an 11-inch (28 cm) pie dish or tart pan that has been greased with olive oil. Press the dough evenly into the bottom and up the sides. Set aside while you prepare the filling.
- Preheat the Oven: Preheat your oven to 390°F (200°C) to ensure it is ready for baking the quiche.
- Cook the Potatoes: Place the potatoes in a large pot with salted water and boil until they are fork-tender, approximately 15-20 minutes depending on size. Drain well and slice into thick rounds. Set aside.
- Sauté Onions and Artichokes: Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the sliced red onion and cook for a few minutes until soft and translucent. Add the drained artichoke hearts and cook for an additional minute. Season with salt and pepper to taste.
- Assemble the Filling: Arrange the sliced potatoes evenly over the pie crust. Top with the sautéed onions and artichokes, spreading them evenly across the potatoes.
- Prepare the Custard: In a medium bowl, whisk together the eggs, milk, ground nutmeg, salt, and pepper until well combined. Pour this egg mixture over the layered potatoes and vegetables in the crust.
- Add Goat Cheese: Scatter the fresh goat cheese slices or crumbles evenly on top of the quiche filling.
- Bake the Quiche: Place the assembled quiche in the preheated oven and bake for about 40 minutes, or until the filling is set, the crust is crusty and golden brown, and the cheese is slightly browned.
- Rest and Serve: Remove the quiche from the oven and let it rest for 5 minutes before slicing. Serve warm, ideally accompanied by a fresh green salad or your choice of side greens.
Notes
- Make sure the potatoes are sliced thick enough to hold their shape during baking.
- Use good quality fresh goat cheese for a creamy and tangy flavor.
- The olive oil pie crust is a lighter alternative to traditional butter crusts and adds a subtle richness.
- You can substitute milk with cream for an extra rich custard if desired.
- Be careful not to overbake; the quiche should be set but still moist inside.
