Artichoke Quiche Recipe

Make and blind-bake crust

Combine flour, salt, and sugar in a bowl. Cut cold butter into small cubes and work it into the flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces. Add cold water 1 tablespoon at a time and gently mix until dough comes together when pinched (do not overwork). Form into a disk, wrap in plastic, and chill at least 30 minutes. On a lightly floured surface, roll dough into a 11-inch circle and fit into a 9-inch (23cm) tart or quiche pan with removable bottom. Trim excess and crimp edges. Refrigerate 15 minutes. Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes, remove weights and parchment, then bake 6–8 minutes more until the bottom is set and edges are lightly golden. Remove from oven and reduce oven temp to 350°F (175°C).

Caramelize onion

Slice the yellow onion thinly. In a skillet over medium heat, warm olive oil and butter until foam subsides. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until deeply golden and caramelized, about 18–22 minutes. If onions start to stick, deglaze with 1–2 tablespoons water. Remove from heat and let cool slightly.

Prepare vegetables

While onions cook, drain and quarter the artichoke hearts if needed and slice the sun-dried tomatoes into thin strips. When onions are done, stir in the sun-dried tomatoes, artichoke hearts, and thyme. Taste and season with 1/2 tsp salt and 1/2 tsp black pepper. Let the mixture cool 5–10 minutes so it does not scramble the custard when combined.

Assemble in crust

Sprinkle 1/2 cup of the grated Parmesan evenly over the baked crust. Spread the cooled caramelized onion, sun-dried tomato, and artichoke mixture evenly over the cheese layer. Reserve the remaining Parmesan for the top.

Make custard

In a medium bowl, whisk the 3 large eggs until blended. Add the milk, heavy cream, Dijon mustard, and grated nutmeg, whisking until smooth and slightly frothy. Season lightly if desired (the filling already contains salt); adjust if needed.

Combine and bake

Carefully pour the custard over the vegetable and cheese layer in the crust, filling nearly to the top but leaving a small gap to prevent overflow. Sprinkle the remaining 2 tablespoons grated Parmesan evenly over the top. Place the quiche on a rimmed baking sheet to catch any spills and bake at 350°F (175°C) for 30–35 minutes, or until the custard is set at the edges and slightly jiggly in the center (a knife inserted near the center should come out mostly clean). If the crust edges brown too quickly, tent with foil for the last 10 minutes.

Remove the quiche from the oven and let it rest on a wire rack for 10–15 minutes to finish setting. Run a thin knife around the tart ring if using a removable pan, then release. Sprinkle the top with the remaining grated Parmesan (if not already added) and chopped parsley if using. Slice and serve warm or at room temperature.