Homemade Quiche with Artichoke Hearts, Feta Cheese and Pesto
Yield 1 crust
1 cup Flour
1 stick Chilled Butter
1 Tbsp Cold Water
Place the flour in the bowl of your mixer. Using the paddle attachment, begin mixing the flour on medium-low speed. Dice the chilled butter and begin adding it to the flour as it continues to turn in the bowl. Gradually increase the speed on the mixer, and continue adding the butter until it is all in the bowl. The butter and flour begin to combine into a crumbly texture. Add a bit of the cold water to the mixture as it is turning in the bowl. The mixture will begin to form a loose ball of dough. Shut off the mixer when this happens, and turn the dough out onto a floured work surface. Gather the dough into a ball and wrap the dough in plastic. Place it in the fridge to chill until you're ready to roll it!
5 large eggs
1/2 cup milk
2/3 cup feta cheese (drained)
3/4 cup canned or marinated artichoke hearts (drained)
3 Tbsp pesto
1 Tbsp Dijon mustard
1 Tbsp *nutritional yeast (optional)
1 pinch ground smoked paprika (optional)
1/4 cup grated cheddar/jack or any similar cheese
A small pinch of salt and fresh ground pepper to taste
Preheat oven to 350 degrees
Assemble your pie crust and place it in the refrigerator to chill...
Combine all of the quiche filling ingredients except for the grated cheddar/jack cheese in the bowl of your stand mixer or a large mixing bowl. Mix everything up real good and carefully pour the mixture into your chilled prepared-unbaked pie crust*. Top the mixture with the reserved grated cheddar/jack cheese. Add a pinch of smoked paprika and bake on the center rack of a preheated 350 degree oven for about 50 to 60 minutes*. Serve immediately or allow to cool. It's your choice! Enjoy :)
Nutritional yeast is an excellent ingredient to use when you want to really bring out the flavors of your savory recipes. Nutritional yeast adds an "umami" element to many dishes. It is also very high in B-vitamins and other vital nutrients! It's a win-win!
Cooking time will vary according to your oven and pie pan. I prefer stoneware or ceramic pie pans for their durability and even heat distribution. Just keep an eye on it. You want the filling to set firm. I tend to leave my quiche in the oven a bit longer just to be sure that the bottom of the crust is well baked. A properly baked crust should be crisp and flaky throughout (especially on the bottom).
If you end up with any extra filling, simply place it in a ramekin or other small oven-proof dish and bake it along with the quiche. Just remember that it will cook faster than the larger quiche!