ARTICHOKE AND FETA QUICHE

Artichoke and Feta Quiche image

A custardy quiche, with a crust made from scratch, is filled with shallots, artichoke hearts and feta.

Provided by Food Network Kitchen

Time 3h30m

Yield 6-8

Number Of Ingredients 13

Previous Next

Ingredients

1 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 tablespoon sugar
1/2 teaspoon fine salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, diced and kept very cold
4 teaspoons cider or white vinegar
1/3 cup ice water, plus more as needed
1/2 cup thinly sliced shallots
1 cup chopped thawed frozen artichoke hearts
1 cup crumbled feta
1 1/4 cups half-and-half
2 tablespoons chopped fresh flat-leaf parsley
3 large eggs
Kosher salt and freshly ground black pepper

Steps:

Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas. Pulse in the vinegar. Then add the ice water, pulsing quickly a few times to combine. Squeeze some dough between your fingers--it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. (Pulse quickly, do not overwork or the dough will be tough.0 Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
Preheat the oven to 375 degrees F.
Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.
Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.