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
Scale
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.
