This artichoke quiche is not a traditional Peruvian recipe, but I adapted it from one I have used from Sandra Plevisani in the past. Ms. Plevisani is a well known Peruvian chef, entrepreneur, restaurant owner and has a well-known television show, “Dulces Secretos”. I own a couple of her cookbooks and have prepared many of her recipes (savory and sweet) on numerous occasions.
Artichokes are one of my absolute favorite vegetables in Peru. I also enjoy preparing various quiches. The original recipe included homemade puff pastry which is time-consuming to prepare and it’s also quite difficult to find here in Peru. I revised the recipe to make it less time-consuming. I use pie crust instead of the puff pastry. You can still make your own pie crust from scratch if you prefer or purchase the pre-packaged ones you can find in the refrigerated section here at the supermarkets. This is a creamier quiche recipe due to the amount of milk and/or cream used in this recipe. You can opt to use less if you prefer. You can add many variations to this recipe by adding bacon or other favorite ingredients as well.
Preparation & Cooking time: 1 hour
Serves approximately 10 people
- 1 pre-made pie pastry crust
- 500 grams (2.2 cups) of artichoke hearts
- 2 cloves of garlic
- Olive oil (2 to 4 tablespoons)
- 2 tablespoons minced parsley
- 100 grams (½ cup) of grated Swiss or Gouda cheese
- 5 whole eggs
- 3 cups of cream (I like to use 1 ½ cups of milk and 1 ½ cups of cream)
- 2 teaspoons chopped chives or chopped green onions (green parts only)
- Salt and pepper to taste
- Preheat the oven to 400F (200C).
- Remove the pie pastry from the refrigerator and stretch it with a rolling pin. Brush a 13 inches in diameter and 2.5 inches high mold (or similar mold) with butter. Place the pie pastry onto the mold and place wax paper and beans on top as weight. Bake until golden brown. Remove the beans and bake for another 10 minutes. Let cool.
- Cut the artichoke hearts in very thin slices and sauté them in olive oil along with the whole garlic. When the artichokes are cooked, remove the garlic and add the chopped parsley and mix.
- Mix the grated cheese with the eggs, milk and/or cream, chopped chives and salt and pepper to taste. Add this mixture to the artichokes. Pour the entire preparation over the already baked dough.
- Heat an empty can in the oven. Place the quiche on top of the can and bake it until the filling sets (the time will vary depending on your oven). This helps the dough become crunchy and prevents the dough from getting too moist from the filling. You can insert a stick in the center, which should come out clean when the quiche is finished.
- Let the quiche cool before cutting it so that it does not crumble. Serve at room temperature.
Cover photo: Depositphotos