Marinated Artichoke Quiche
Posted on May 18, 2012 by Leslie Blythe 4 comments
I was going through some old magazines and came across this recipe for Artichoke Quiche. I have to make anything that has artichokes in it for my family. This recipe comes from the RSVP section of the November 1981 issue of Bon Appetit. It was requested from a restaurant in Redwood City, Californa called Café Borrone. You can use your own recipe for the pastry shell if you’d prefer.
Marinated Artichoke Quiche
Serves 6-8
Pastry Dough
1 cup all-purpose flour
1/4 cup unsalted butter, cut into pieces
1/8 tsp salt
1 eggs, chilled
1 1/2 tsp fresh lemon juice
Filling
2 Tbs butter
1 small onions, diced
3 eggs
1 cup whipping cream
1/2 cup half-and-half
1/2 tsp Dijon mustard
1/4 tsp dry mustard
1/8 tsp dried dill
1/8 tsp salt
1 pinch fresh ground pepper
1 pinch ground red pepper
1 pinch grated nutmeg
2 (6 oz) jars marinated artichoke hearts, well drained and chopped
1/3 cup grated gruyere cheese
1/3 cup grated jarlsberg cheese
For Pastry Dough
Preheat oven to 350 degrees.
Combine flour, butter, and salt in processor and blend, using on/off turns until mixture resembles coarse meal,about, 10 seconds.
Add egg and lemon juice and mix until dough forms ball. Flatten into 8-inch disc;wrap in plastic and refrigerate 1 hour.
Roll dough out on lightly floured surface into 12-inch circle. Fit into 9×1 1/2-inch fluted quiche pan. Line pastry with parchment or waxed paper and fill with beans or pie weights; bake 15 minutes. Discard paper and beans or weights. Continue baking until bottom is lightly browned, about 5 minutes; set aside.
For Filling
Preheat oven to 375 degrees.
Melt butter in a small skillet over medium-high heat. Add onion and sauté until soft:do not brown. Remove from heat and set aside.
Beat eggs with mustards, cream, half and half, dill, nutmeg, salt and pepper in a bowl.
Arrange artichokes on crust; top with onion and sprinkle with cheese.
Pour egg mixture over evenly.
Bake until custard is firm and lightly browned, about 50 minutes, covering edge of crust with foil if it browns too quickly.
Cut into wedges and serve warm.
