Quiche with artichokes and feta

Votes: 1

Time: 3 hours 30 minutes
Complexity: easily
Servings: 6 - 8

A delicious quiche is a harmonious combination of a tender filling and a crisp, golden crust, which is especially delicious when made entirely from scratch. The process takes time, but the results are sure to delight. This quiche uses frozen artichoke hearts, thinly sliced shallots, and bits of feta, all baked in a mixture of light cream and eggs until set. This quiche is perfect for brunch, or serve it with a leafy salad and a bottle of white wine for an elegant, light Mediterranean-style dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 3/4 cups premium flour + extra for work
2 tablespoons of sugar
0.5 tsp fine salt
165g chilled unsalted butter, diced
4 tsp apple cider or white vinegar
1/3 cup ice water + more as needed

Filling

0.5 cups thinly sliced shallots
1 cup chopped thawed artichoke hearts
1 cup crumbled feta

Cream

1 and 1/4 cups low-fat cream (10%)
2 tbsp chopped fresh parsley
3 large eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, cream, feta cheese, Artichokes, apple cider vinegar, shallots

Cooking the dish according to the recipe:

Combine the flour, sugar, and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and pulse until incorporated. Add the remaining butter and pulse on high until the butter is the size of peas, 5-6 times. Add the vinegar. Then, pulse briefly a few times, add the ice water through the tube.
Press a small amount of dough between your fingers; it should just hold its shape and not be wet. If the dough crumbles, add more ice water, a tablespoon at a time. Pulse several times, being careful not to overbeat the dough, or it will become tough. Wrap the dough loosely in a large piece of plastic wrap, then press firmly and flatten it into a thin disk. Refrigerate for 1 hour.

Lightly flour a work surface and roll the dough into a circle 28-30 cm in diameter and about 0.3 cm thick. Place the dough in a 22 cm pie pan, allowing it to overhang evenly. Fold the edges in and crimp. Refrigerate for at least 30 minutes.
Preheat oven to 190°C.
Press a sheet of foil onto the set dough, then fill the pie with pie weights, dried beans, or rice. Bake until the crust is set, about 20 minutes. Remove the foil and weights and bake until the crust is golden brown, another 5-10 minutes. Let cool slightly before adding the filling.
Filling:

Spread the shallots evenly over the crust. Mix the artichoke hearts with feta and arrange them in an even layer on top of the shallots.

Cream:

In a small bowl, combine cream, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Pour the cream over the filling. Reduce the oven temperature to 175°C and bake until set, 35-50 minutes. Let cool for at least 30 minutes and serve warm or at room temperature.