If you’re looking for a dish that brings together creamy, savory, and slightly tangy flavors all in one perfect bite, this Potato, Goat Cheese, and Artichoke Quiche Recipe will steal the show at your next brunch or cozy dinner. It’s a fantastic way to combine tender potatoes, the subtle tang of goat cheese, and the unique texture of artichoke hearts baked inside a flaky crust. Each slice reveals a beautiful harmony of flavors and textures, guaranteed to impress friends and family alike.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, whether it’s adding richness, texture, or a burst of flavor. These simple essentials come together to create a dish that feels both elegant and comforting, making the baking process enjoyable and straightforward.
- Pre-made pie crust: Using a ready-made crust saves time and provides that perfect flaky base, though homemade crust works beautifully too.
- Medium potatoes (2): Thinly sliced for tender bites that absorb the spices without becoming mushy.
- Artichoke hearts (1 can, 14 oz): Drained and chopped, they add a lovely tangy earthiness and unique texture.
- Goat cheese (1/2 cup, crumbled): Creamy and tangy, this cheese melts beautifully and elevates the flavor profile.
- Heavy cream (1 cup): Makes the filling luxuriously smooth and rich; half-and-half offers a lighter alternative.
- Large eggs (4): Essential for binding the custard and giving the quiche structure.
- Small onion (1, finely chopped): Adds subtle sweetness and depth of flavor when sautéed.
- Olive oil (2 tablespoons): For sautéing, enhances the aromatic base of the filling.
- Dried thyme (1 teaspoon): Brings an earthy, herbaceous note complementing the potatoes and artichokes.
- Garlic powder (1 teaspoon): Adds a gentle warmth to the dish.
- Salt and pepper: To taste, balancing and enhancing all the flavors.
- Fresh parsley (optional): A garnish that adds a pop of fresh color and brightness.
How to Make Potato, Goat Cheese, and Artichoke Quiche Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375°F (190°C). This ensures a perfectly even bake that sets the quiche beautifully, giving the crust a crisp edge and the filling a tender, custardy center.
Step 2: Sauté the Onions
Warm the olive oil in a medium skillet over medium heat. Toss in the finely chopped onions and sauté gently for about five minutes until they become soft and translucent, building a savory foundation for the quiche.
Step 3: Cook the Potatoes
Add the thin slices of potato to the skillet with the onions. Cook together for five to seven minutes, seasoning with salt, pepper, thyme, and garlic powder. The potatoes should start softening but maintain their shape to provide lovely texture inside the quiche.
Step 4: Whisk the Custard Base
In a large bowl, whisk the eggs with the heavy cream until fully combined and smooth. Season the mixture lightly with salt and pepper to bring out the richness in the filling.
Step 5: Combine All Filling Ingredients
Fold in the sautéed onions and potatoes, chopped artichoke hearts, and the crumbled goat cheese into the egg and cream mixture. Stir gently to distribute everything evenly without breaking down the potatoes too much.
Step 6: Fill the Pie Crust
Pour your quiche filling into the prepared pie crust, spreading it out evenly. This step sets the stage for an even bake and ensures every slice has a perfect ratio of crust to filling.
Step 7: Bake to Perfection
Place the quiche in your preheated oven and bake for 35 to 40 minutes. You want to see a golden brown top and ensure the center is just set—test with a knife, which should come out clean when inserted.
Step 8: Cool and Garnish
Once out of the oven, let the quiche cool for a few minutes to allow the filling to settle. Sprinkle with freshly chopped parsley for a bright, inviting finish that enhances the dish visually and flavor-wise.
Step 9: Serve Warm or Room Temperature
This Potato, Goat Cheese, and Artichoke Quiche Recipe tastes wonderful whether served fresh and warm or at room temperature, making it perfect for any occasion or meal time.
How to Serve Potato, Goat Cheese, and Artichoke Quiche Recipe
Garnishes
Fresh herbs like parsley or chives add a lovely contrast and pop of color on top of the quiche. You can also sprinkle a bit of cracked black pepper or drizzle a touch of balsamic glaze for an elevated presentation.
Side Dishes
Pair your quiche with a crisp, simple green salad or roasted seasonal vegetables to balance the richness. Light tomato or cucumber salads also complement the tangy notes from the goat cheese and artichokes beautifully.
Creative Ways to Present
Cut the quiche into small squares for a party platter or mini quiches using muffin tins for individual servings. You could also serve alongside a dollop of sour cream or tangy yogurt mixed with fresh herbs to add a creamy accent.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover quiche tightly with plastic wrap or foil and store it in the refrigerator. It keeps well for up to three days, maintaining its flavor and texture when reheated gently.
Freezing
If you want to make this Potato, Goat Cheese, and Artichoke Quiche Recipe ahead of time for future meals, you can freeze the baked quiche. Wrap it securely in foil or place in an airtight container, freezing for up to two months. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat slices in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and the crust crisp again. Microwaving works in a pinch but may soften the crust slightly.
FAQs
Can I use fresh artichokes instead of canned?
Absolutely! If using fresh artichokes, be sure to prepare and cook them properly first to remove any toughness and bitterness. Steamed or boiled artichoke hearts work well and add a fresher flavor.
Is there a substitute for goat cheese?
Yes, you can swap goat cheese for feta or cream cheese if you prefer a milder or creamier taste. Just keep in mind that it will slightly change the flavor profile but still delicious.
Can I make the crust from scratch?
Definitely! Homemade pie crust adds a wonderful personal touch and great texture. Just be sure to blind bake it briefly to prevent sogginess from the filling.
How do I know when the quiche is fully cooked?
The quiche is done when the center is set and a knife inserted comes out clean. The top should be a lovely golden brown without any wobble in the middle.
Can I prepare the filling in advance?
Yes, you can prepare the filling the day before and store it in the refrigerator. Just mix everything together but don’t pour it into the crust until you’re ready to bake, ensuring freshness and the best texture.
Final Thoughts
This Potato, Goat Cheese, and Artichoke Quiche Recipe is truly a hidden gem that brings stunning flavor and elegant simplicity to your table. Whether for a weekend brunch or a light dinner, it’s a dish that’s as satisfying as it is impressive. I can’t wait for you to try making it and sharing it with loved ones—it just might become your new go-to recipe for special meals!
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Potato, Goat Cheese, and Artichoke Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Potato, Goat Cheese, and Artichoke Quiche is a savory, creamy tart filled with tender sautéed potatoes, tangy goat cheese, and flavorful artichoke hearts. Perfect for brunch, lunch, or a light dinner, this quiche combines simple ingredients into a delicious and elegant dish that can be enjoyed warm or at room temperature.
Ingredients
Crust
- 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
- 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 the onions and cook for 5-7 minutes, stirring occasionally, until the potatoes begin to soften but are not fully cooked. Season with salt, pepper, dried thyme, and garlic powder. Remove from heat and set aside.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs and heavy cream until smooth. Season the mixture with a pinch of salt and pepper for added flavor.
- Combine Filling: Stir the chopped artichoke hearts, sautéed onion and potatoes, and crumbled goat cheese into the egg mixture until just combined, being careful not to overmix.
- Assemble Quiche: Pour the filling mixture evenly into the prepared pie crust.
- 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 to set before slicing. Garnish with fresh chopped parsley if desired.
- Serve: Serve the quiche warm or at room temperature for a versatile meal option.
Notes
- You can use half-and-half instead of heavy cream for a lighter quiche filling.
- Pre-cooking the potatoes ensures they are tender by the time the quiche is fully baked.
- Fresh thyme can be used instead of dried thyme for a brighter herb flavor.
- Leftover quiche can be refrigerated and enjoyed within 3 days.
- For a gluten-free version, substitute the pie crust with a gluten-free crust or make a crustless quiche.
