I made this for a staff brunch, and all I can say, is wow! wow! wow! Everyone loved it. I used drained canned artichoke hearts instead of frozen, and the bit of vinegar added a nice touch.
I also replaced half of the all purpose flour with whole-wheat pastry flour, which made the crust a bit more hearty, to complement the strong flavors of the filling.
This recipe is perfect---no changes needed. I have never made a high-sided quiche before but always thought they looked beautiful. Mine looked even better than the picture. I made the crust the day before (highly recommend for time purposes). When I was putting the quiche together I felt like there wasn't much for seasoning---it was perfect. Baking times--perfect. Excellent recipe for company. Sooooo good!
Excellent, took awhile to prep and make but worth the effort. Like one reviewer, I couldn't find frozen artichoke hearts so used canned, which I drained, and they worked fine. The flavors blended well yet you could taste them all. This is a keeper.
wonderful recipe. I've made it twice and i look forward to making it many more times. it turned out incredibly delish the first time. well written and not difficult.
Serve it with mimosas and a cup of Nesspresso. Lovely.
I made this quiche for a brunch meeting with some changes. First I made it with a whole wheat crust using another recipe. (It was delicious with the quiche and held up well with the heavy filling.) Second, I reduced the amounts and made it in a deep dish 9inch pan, which altered the cooking times slightly. I also significantly reduced the fat content by switching to skim milk, and reducing the amounts of cream and butter. The flavor was outstanding and the quiche felt hearty enough for a meal. My one complaint about the recipe was that the onion and artichokes "wept" a bit and made the center a bit watery. After re-reading an America's Test Kitchen article on this issue, I will add a teaspoon of cornstarch to the egg mixture the next time I make this. This is a keeper and worthy of a special occasion brunch. I will absolutely make this again.
Sooooo good! Made it for a family breakfast and everyone loved it! The store didn't carry artichokes that were frozen, but I got the canned ones that were soaked in water and then let them drain for a while...it took a bit to brown them, but they still tasted great!!! This quiche is so packed with a varitey of flavors, you won't be hungry 'til dinner!
I made this for Easter and it was absolutely delightful and held up well for leftovers.
This was delicious! Although the recipe took longer than any other quiche I've made, it was well worth the effort. The frozen artichokes made such a difference, over canned. I also didn't have red onions so I carmelized some sweet yellows a bit, a delicious flavor combination! The crust seemed to brown a bit quicker than expected but the foil helped a lot. Also, we ended up making it the night before and reheating it in the oven at 350F for about 30-45 minutes. It came out beautifully.