Artichoke and Parmesan Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">280g artichoke hearts, drained and quartered (jarred or canned)</li><li class="ingredients-single-item">100g Parmesan cheese, freshly grated</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 2 tsp dried)</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">1/4 tsp grated nutmeg</li><li class="ingredients-single-item">1/2 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour and salt in a large bowl, then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Working with cold butter is crucial as it creates pockets of fat that evaporate during baking, creating those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the dough or add too much water, as this will develop gluten and make your pastry tough. The dough should be just moist enough to hold together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period relaxes the gluten and firms up the butter, resulting in a more tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and large enough to line your tart tin. Carefully transfer the pastry to the tin, pressing it gently into the fluted edges. Trim any excess, leaving a slight overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes until the base is just starting to color. This pre-baking ensures your crust doesn't become soggy from the wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry case is baking, prepare your filling. Pat the artichoke hearts dry with kitchen paper to remove excess moisture (this prevents a watery quiche), then quarter them if they're whole. Grate the Parmesan cheese and set aside about 20g for topping.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the eggs, double cream, milk, thyme, salt, pepper, and nutmeg until well combined. The nutmeg might seem unusual, but it enhances the savory notes of the cheese without being detectable as a distinct flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce the oven temperature to 180°C (160°C fan). Scatter most of the artichoke hearts and 80g of Parmesan over the base of the pastry case. Pour in the egg mixture carefully, then arrange the remaining artichoke pieces on top for visual appeal. Sprinkle with the reserved Parmesan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the quiche for 25-30 minutes until the filling is set but still has a slight wobble in the center. The custard will continue cooking from residual heat after removal from the oven. If the pastry edges brown too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool in the tin for at least 20 minutes before removing. This cooling period allows the custard to fully set and makes slicing cleaner. Serve warm or at room temperature for the best flavor – the nutty Parmesan and subtle artichoke flavors develop more fully when not piping hot.</li></ol>