Artichoke, Caramelized Onion, Sundried Tomato, Parmesan Quiche Recipe

Make dough

Combine flour, salt and optional sugar in a medium bowl or food processor. Add cold cubed butter and cut in with a pastry cutter or pulse in processor until mixture resembles coarse crumbs with pea-sized pieces. Sprinkle ice water, 1 tablespoon at a time, tossing gently until dough just comes together when squeezed. Do not overwork.

Chill and roll

Shape dough into a disk, wrap in plastic, and chill in refrigerator for 30 minutes. On a lightly floured surface, roll dough to a 12-inch round about 1/8-inch thick. Transfer to a 9-inch quiche or pie pan, gently pressing into corners and trimming excess to leave a 1/2-inch overhang. Fold under and crimp edge. Chill crust in pan for 15 minutes while oven heats.

Blind-bake

Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, brush bottom lightly with beaten egg white (optional to seal) and return to oven for 6-8 minutes until lightly golden and set. Remove and reduce oven to 350°F (175°C).

Caramelize onions

Heat 1 tablespoon olive oil and 1 teaspoon butter in a 10-inch skillet over medium-low heat. Add the thinly sliced onion, 1/2 tsp salt, 1/2 tsp sugar, and cook, stirring occasionally, for 20–25 minutes until deeply golden and very soft. If onions begin to stick, add 1-2 teaspoons water to deglaze. Toward the end, add 1/8 tsp freshly ground black pepper. Remove from heat and let cool slightly.

Prepare other vegetables

While onions caramelize, drain and chop the artichoke hearts into bite-sized pieces and thinly slice the sundried tomatoes. If sun-dried tomatoes are very oily, blot excess oil with paper towel and coarsely chop. Stir chopped artichokes and sundried tomatoes into the slightly cooled caramelized onions.

Assemble vegetable layer

Sprinkle 3 oz grated Parmesan evenly over the partially baked crust. Spread the caramelized onion–artichoke–tomato mixture evenly over the cheese. If using shredded Gruyère or fontina, sprinkle it evenly on top of the vegetables to create a flavor/texture layer that melts into the custard.

Make custard

In a medium bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/2 cup whole milk, 1 teaspoon Dijon mustard, 1/4 tsp freshly ground black pepper, 1/2 tsp salt and a pinch (1/8 tsp) nutmeg until smooth and just slightly frothy. Taste a tiny bit of the custard and adjust salt/pepper if desired.

Fill crust

Carefully pour the custard over the assembled vegetable and cheese layers in the crust. Fill until custard reaches just below the top edge of the crust (do not overfill). Gently tap the pan on the counter once to settle any air bubbles and redistribute filling.

Bake quiche

Bake in preheated 350°F (175°C) oven for 30–40 minutes, or until the custard is set but still slightly jiggly in the center (internal temperature ~165°F / 74°C). If the crust or top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Rest

Remove quiche from oven and let rest on a wire rack for at least 15 minutes (30 minutes is better) so the custard finishes setting. This improves slicing.

Garnish and serve

Sprinkle the top with the extra tablespoon of grated Parmesan and chopped parsley or chives. Slice into 6–8 wedges and serve warm or at room temperature.