Description
A savory and satisfying Potato, Goat Cheese, and Artichoke Quiche featuring tender potatoes, tangy goat cheese, and flavorful artichoke hearts in a creamy egg custard baked in a flaky pie crust. Perfect for brunch, lunch, or a light dinner.
Ingredients
Scale
Pie Base
- 1 pre-made pie crust (or homemade if preferred)
Filling
- 2 medium potatoes, peeled and thinly sliced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup goat cheese, crumbled
- 1 cup heavy cream (or half-and-half for a lighter version)
- 4 large eggs
- 1 small onion, finely chopped
- 2 tablespoons olive oil (for cooking)
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the quiche.
- Sauté Onions: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened and translucent.
- Cook Potatoes: Add the thinly sliced potatoes to the skillet with onions and cook for 5-7 minutes until they begin to soften but are not fully cooked. Season with salt, pepper, dried thyme, and garlic powder. Remove the skillet from heat and set aside.
- Mix Egg Custard: In a large bowl, whisk together the eggs and heavy cream until smooth and creamy. Season with a pinch of salt and pepper to taste.
- Combine Ingredients: Add the chopped artichoke hearts, sautéed onions and potatoes, and crumbled goat cheese to the egg mixture. Stir gently to combine everything evenly without breaking the potatoes too much.
- Fill Pie Crust: Pour the combined mixture into the prepared pie crust, spreading it out evenly.
- Bake: Bake the quiche in the preheated oven for 35-40 minutes. The quiche is done when the center is set and a knife inserted comes out clean, and the top is golden brown.
- Cool and Garnish: Remove the quiche from the oven and allow it to cool for a few minutes. Garnish with freshly chopped parsley if desired.
- Serve: Slice and serve the quiche warm or at room temperature for the best flavor and texture.
Notes
- For a lighter quiche, substitute heavy cream with half-and-half.
- Make sure not to overcook the potatoes during sautéing as they will continue to cook in the oven.
- You can use fresh thyme instead of dried if available; reduce quantity accordingly.
- Goat cheese can be swapped with feta for a slightly different flavor profile.
- This quiche can be made ahead and reheated gently before serving.
