If you’re craving a dish that feels like a cozy hug and looks like a masterpiece on your table, then this Potato, Goat Cheese, and Artichoke Quiche Recipe is exactly what you need. Creamy goat cheese mingles with tender potatoes and briny artichokes, all nestled in a flaky pie crust that bakes to golden perfection. Whether you’re serving brunch, lunch, or a light dinner, this quiche brings richness, texture, and an irresistible flavor combo that will quickly become a favorite in your recipe repertoire.
Ingredients You’ll Need
The beauty of this Potato, Goat Cheese, and Artichoke Quiche Recipe lies in its simple and thoughtfully chosen ingredients. Each one plays a crucial role, from the creamy goat cheese adding tang to the artichokes bringing a subtle earthy bite, while the potatoes give the quiche a satisfying heartiness. Let’s take a look at what you’ll gather before you get baking.
- Pre-made pie crust: This makes the quiche easy and accessible while offering a buttery, flaky base. Feel free to use homemade if you’re feeling adventurous.
- Medium potatoes (2): Peeled and thinly sliced for tender bite and a satisfying texture in every forkful.
- Artichoke hearts (1 can, 14 oz): Drained and chopped, they bring a tangy, slightly sweet flavor that complements the cheese beautifully.
- Goat cheese (½ cup, crumbled): Adds creamy richness and a slightly tangy flavor that lifts the whole dish.
- Heavy cream (1 cup): Or half-and-half for a lighter touch, it creates that luscious custard base we all adore in a quiche.
- Large eggs (4): The binding stars that give structure and fluff to the dish.
- Small onion (1, finely chopped): Provides a sweet, savory foundation sautéed to soft perfection.
- Olive oil (2 tablespoons): Used for sautéing the onions and potatoes, bringing richness and depth.
- Dried thyme (1 teaspoon): Sprinkles of herbaceous flavor that marry all the ingredients together.
- Garlic powder (1 teaspoon): Adds subtle warmth and complexity to the quiche filling.
- Salt and pepper: To taste, essential for enhancing every ingredient’s natural flavors.
- Fresh parsley (optional): Chopped and sprinkled on top as a bright, fresh garnish.
How to Make Potato, Goat Cheese, and Artichoke Quiche Recipe
Step 1: Prepare and Sauté the Vegetables
Start by preheating your oven to 375°F (190°C), setting the stage for a perfectly baked quiche. Then, heat the olive oil in a skillet over medium heat and add the finely chopped onion. Sauté the onion for about 5 minutes until it becomes soft and translucent, bringing out its natural sweetness. Next, mix in the thinly sliced potatoes and continue cooking for another 5 to 7 minutes, just until they start to soften. This step is important because the potatoes will finish cooking inside the quiche, so you want them tender yet slightly firm. Don’t forget to season with salt, pepper, dried thyme, and garlic powder to infuse those layers of flavor early on.
Step 2: Whisk the Custard Base
In a large mixing bowl, whisk together the eggs and heavy cream until the mixture is smooth and homogenous. This silky custard is what makes the quiche so delightfully rich and creamy. Add a pinch of salt and pepper to season the base itself, ensuring every bite is perfectly balanced.
Step 3: Combine All the Ingredients
Now it’s time to bring everything together. Gently fold the sautéed onions and potatoes, chopped artichoke hearts, and crumbled goat cheese into the custard. Be careful to mix just enough to distribute ingredients evenly without breaking down the potatoes and cheese. This mixture will be packed with flavor and texture, making every slice a delightful medley.
Step 4: Assemble and Bake
Pour the filling into your prepared pie crust, spreading it out evenly for uniform baking. Pop the quiche into the preheated oven and bake for 35 to 40 minutes, until the filling is set and the top turns a beautiful golden brown. A quick knife test in the center should come out clean—this is your sign that it’s ready! Let the quiche cool for a few minutes before tackling that first slice; this resting time helps it firm up perfectly.
How to Serve Potato, Goat Cheese, and Artichoke Quiche Recipe
Garnishes
A little fresh parsley sprinkled on top adds not just a pop of emerald green, but also a light herbal brightness that contrasts beautifully with the creamy filling. You can also consider a few extra crumbles of goat cheese or a drizzle of good olive oil to finish things elegantly.
Side Dishes
This quiche works wonderfully alongside a crisp green salad tossed with a lemon vinaigrette to cut through the richness. Roasted cherry tomatoes or a simple arugula salad also offer fresh, peppery notes that complement the savory quiche perfectly.
Creative Ways to Present
For a brunch spread, serve the Potato, Goat Cheese, and Artichoke Quiche Recipe in individual mini quiche tins for easy portioning and impressive presentation. You might also try pairing it with a colorful platter of roasted vegetables for a vibrant, inviting meal. Serving it warm or at room temperature makes it versatile for any occasion, from casual family dinners to special gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap any leftover quiche tightly with plastic wrap or store it in an airtight container. Refrigerate leftovers for up to 3 days to keep the flavors fresh and the texture just right. You’ll find it reheats beautifully, making it perfect for quick lunches or light dinners.
Freezing
This quiche freezes well, which is great if you want to prepare ahead. Wrap the whole quiche or individual slices tightly in plastic wrap and then foil before placing in the freezer. For best quality, enjoy it within 1 to 2 months. When you’re ready, thaw it overnight in the fridge before reheating.
Reheating
To bring your Potato, Goat Cheese, and Artichoke Quiche Recipe back to life, reheat slices in a preheated oven at 350°F (175°C) for about 10 to 15 minutes, or until warmed through. Avoid the microwave if possible to preserve the flaky crust and prevent sogginess—your taste buds will thank you!
FAQs
Can I use fresh artichokes instead of canned?
Absolutely! If you have access to fresh artichokes, they add a wonderful texture and sweetness. Just be sure to cook them thoroughly and chop them finely before mixing into the quiche filling. Fresh artichokes will make the dish even more vibrant and flavorful.
Is it possible to make this quiche gluten-free?
Yes! Swap the pre-made pie crust with a gluten-free variety or use a homemade gluten-free crust made from almond flour or another favorite substitute. The filling itself is naturally gluten-free, so it’s an easy tweak for anyone with dietary restrictions.
Can I substitute goat cheese with another type of cheese?
You can, but goat cheese provides a uniquely tangy creaminess that’s key to this quiche’s flavor profile. If you want to experiment, feta is a good alternative, or cream cheese for a milder taste. Just keep in mind the flavor balance when making substitutions.
How long can I leave the quiche at room temperature?
It’s best to keep the quiche at room temperature for no more than 2 hours to avoid any risk of foodborne illness. If it’s a hot day or you’re serving during a long event, try to serve in smaller batches and refrigerate leftovers promptly.
Can I add other vegetables to this quiche?
Definitely! This Potato, Goat Cheese, and Artichoke Quiche Recipe is quite versatile. Spinach, mushrooms, or roasted red peppers make excellent additions. Just sauté or roast any extra veggies beforehand to avoid excess moisture in the quiche filling.
Final Thoughts
This Potato, Goat Cheese, and Artichoke Quiche Recipe is truly a gem that combines approachable ingredients with extraordinary flavor and texture. It’s perfect for sharing with family and friends or simply enjoying a comforting homemade meal. Once you try it, you’ll see why it’s such a beloved dish in my kitchen, and I have no doubt it will quickly become a favorite in yours too. Grab your pie crust and get ready to make magic in the kitchen!
Print
Potato, Goat Cheese, and Artichoke Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A savory and creamy Potato, Goat Cheese, and Artichoke Quiche featuring tender potatoes, tangy goat cheese, and flavorful artichoke hearts baked in a flaky pie crust. This quiche is perfect for brunch, lunch, or a light dinner, combining sautéed onions and herbs for a well-balanced Mediterranean-inspired dish.
Ingredients
Pie and Vegetables
- 1 pre-made pie crust (or homemade if preferred)
- 2 medium potatoes, peeled and thinly sliced
- 1 small onion, finely chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
Dairy and Eggs
- 1/2 cup goat cheese, crumbled
- 1 cup heavy cream (or half-and-half for a lighter version)
- 4 large eggs
Seasonings and Oils
- 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 your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking your quiche.
- Sauté Onions: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened and fragrant.
- Cook Potatoes with Seasoning: Add the thinly sliced potatoes to the skillet with the onions and cook for an additional 5-7 minutes until they begin to soften but are not fully cooked. Season the mixture with salt, pepper, dried thyme, and garlic powder, then remove from heat and set aside.
- Prepare Egg Mixture: In a large bowl, whisk together 4 large eggs and 1 cup heavy cream until smooth. Season the mixture lightly with salt and pepper.
- Combine Filling Ingredients: Add the drained and chopped artichoke hearts, sautéed onions and potatoes, and crumbled goat cheese to the egg mixture. Stir gently to combine everything evenly.
- Assemble Quiche: Pour the combined filling into the prepared pie crust, spreading it out evenly so the ingredients are well distributed.
- Bake: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set in the center and the top is golden brown. Test doneness by inserting a knife into the center; it should come out clean.
- Cool and Garnish: Allow the quiche to cool for a few minutes after baking to set further. Garnish with chopped fresh parsley if desired.
- Serve: Slice the quiche and serve warm or at room temperature for the best flavor and texture.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can substitute fresh thyme for dried thyme if preferred; use 1 tablespoon of fresh thyme.
- The potatoes are partially cooked before baking to ensure they are tender in the finished quiche.
- Allowing the quiche to cool slightly helps it set, making slicing easier and cleaner.
- This quiche can be served for breakfast, brunch, lunch, or a light dinner.
- Store leftovers in the refrigerator and consume within 3 days.
