Artichoke-Brie Quiche with Tarragon
- Prep Time 1:00
- Cook Time 1:00
- Estimated Cost $14.00
- 10 Comments
I like to make this quiche and keep it around for a few days…a chilled slice for breakfast..a heated slice with a crisp salad for dinner. It’s an equally excellent way to feed guests for a weekend brunch as it is for a casual weeknight dinner. I like to keep artichoke heart on hand for this very purpose.
- 1 1/2 cups flour Pantry
- 1 stick butter, very cold, cut into pieces $1.00
- 1/2 tsp salt Pantry
- 1/4 cup ice water
- 6 eggs $1.50
- 3/4 cup milk $1.50
- 1 6.5-oz. jar artichoke hearts $3
- 3 sprigs tarragon, minced $2
- 3 oz. brie, cut into 1" cubes $5
- salt and pepper to taste Pantrry
- a little vegetable oil for greasing pie pan Pantry
Recipe Serves 4-5 generously (or 2 multiple times)
- Grease an 8" pie pan and set aside. In a large bowl, combine flour and salt. Using a fork or a pastry cutter, cut in the butter for several minutes until the flour and butter come together into pea-sized pieces. Slowly work in the water (you may not need it all) until a very soft dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375 degrees F. After the dough has been refrigerated for 30 minutes, remove from fridge and roll out using a rolling pin (or a wine bottle in a pinch) on a floured surface until it is about 10" in diameter. Gently lift into the greased pie pan and press into the sides. Bake the pie shell in the oven for 15 minutes until lightly brown. Allow to cool slightly.
- In a large bowl, beat the eggs together with the milk. Add a pinch of salt and enough pepper that the specks are visible. Whisk in the tarragon. Pour the egg mixture into the pre-baked pie shell. Drop the brie pieces and artichoke hearts into the egg mixture, distributing evenly. Top with more pepper.
- Bake for 40-50 minutes or until the crust is brown and the filling is firm.