Artichoke Quiche

I love quiche. I just absolutely love quiche. It is my comfort food for sure. My girlfriend has her own chickens and said they had eggs “coming out of their ears.” (See where this is going!) So, Tracy delivered the eggs and I had to brush up on my quiche perfection. Such sunny warm weather for February and I had gotten a bit rusty. But, we shall see how I fare when her husband sends in his grade score!!

Here is my recipe which I have made for years from memory, but I did my best trying to measure out for your cooking pleasure! Yes, I cheat on the cheese and buy pre-shredded (injury) but I recommend grating your own cheese. MUCH more yummy and cost effective. 

Artichoke Quiche
Crust:
1 1/2 cups flour
1/2 cup butter
1/8 t italian spices (Use anything fresh if you have)
1 cup of ice water (Has to have ice in it more or less depending on your flour)

Filling:
10 eggs
3/4 cup half and half
1 small onion chopped
1 jar of artichoke (I used a healthy cup of artichoke hearts)
2 cups of cheese
salt & pepper to taste

Preheat oven to 350˚.  In a saucepan, saute your chopped onion using the liquid from your artichokes. Cook until lightly pale in color, pull off stove and set aside to cool.

In your Cuisinart with your dough blade, place flour, butter, and seasoning in and pulse to lightly mix. With your ice cold water, pour into the flour mixture and work into a clean smooth dough. Take out and place onto floured surface; roll out and shape into your pie pan. Cook for 5-8 minutes. I sometimes use foil and place my beans on top of crust, but today I couldn’t find my beans!?? Take out of oven while preparing egg mixture.

In a mixing bowl mix your eggs until lightly combined. Add milk, cooled onions, artichokes and salt and pepper to taste. (1/2 t salt and 1/4 t pepper your discretion)

Once combined I place 1/2 c of my grated cheese in bottom of the crust. Next I add the mixed eggs and top with the remaining cheese. Place foil on top and bake for 50 minutes or until knife come out almost clean. Quiche will continue to cook once pulled out of the oven. When cooled, cut and serve with a strawberry salad and asparagus grilled. Great for breakfast, lunch or dinner.  ;-)

The aroma is heaven sent!! I wore my Poupon Apron! So yellow, so sunny out, so much to enjoy!! Off to the dog park!

Bon Appetit!