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
Scale
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.
