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)

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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.