Artichoke Quiche
Submitted by karensue
Layered artichoke quiche with Swiss cheese, tarragon, and nutmeg in a flaky pie crust. A savory brunch centerpiece that comes together in minutes.
YIELD
1 quichePREP
10 minCOOK
40 minREADY
1 hrsThis quiche is built on layers, and that’s what makes it special.
Artichoke hearts and sliced Swiss cheese alternate four times inside a raw pie crust, creating pockets of melty cheese and tender artichoke in every slice. A simple custard of eggs, cream, melted butter, and flour seasoned with tarragon and nutmeg gets poured over the top.
Forty minutes at 375 and the top turns golden brown while the inside sets into something silky and rich.
Let it rest a few minutes before cutting. That patience pays off with clean, beautiful slices.
Kitchen Tips
- Break the artichoke hearts apart by hand for uneven, interesting texture
- Layer artichokes on the bottom and cheese on top as the final layer for the best browning
- Use both frozen and canned artichoke hearts as the recipe calls for. The mix of textures adds character
- A few minutes of resting after baking lets the custard firm up for easier slicing
Ingredients
Directions
Layer hearts (break apart) and cheese slices in raw pie crust.
There will be 4 layers with hearts on bottom, next cheese, then hearts and finishing on top wit h cheese.
Beat and pour remaining ingredients over top. Bake at 375℉ (190℃). for 40 minutes until top is browned.
Let set for several minutes before cutting.
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