Prep 30 mins
Cook 1 hr 10 mins
This recipe comes from the RSVP section of the November 1981 issue of Bon Appetit. It was requested from a restaurant in Redwood City, Californa called Cafe Borrone. You can use your own recipe for the pastry shell if you'd prefer.
- 1 cup all-purpose flour
- 1⁄4 cup unsalted butter, cut into pieces (1/2 stick)
- 1⁄8 teaspoon salt
- 1 egg, chilled
- 1 1⁄2 teaspoons fresh lemon juice
- 2 tablespoons butter (1/4 stick)
- 1 small onion, diced
- 3 eggs
- 1 cup whipping cream
- 1⁄2 cup half-and-half
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon dry mustard
- 1⁄8 teaspoon dried dill
- 1⁄8 teaspoon salt
- 1 pinch fresh ground pepper
- 1 pinch ground red pepper
- 1 pinch grated nutmeg
- 2 (6 ounce) jars marinated artichoke hearts, well drained and chopped
- 1⁄3 cup grated gruyere cheese
- 1⁄3 cup grated jarlsberg cheese
- For Pastry Dough.
- Preheat oven to 350 degrees.
- Combine flour,butter, and salt in processor and blend, using on/off turns until mixture resembles coarse meal,about 10 seconds.
- Add egg and lemon juice and mix until dough forms ball. Flatten into 8-inch disc;wrap in plastic and refrigerate 1 hour.
- Roll dough out on lightly floured surface into 12-inch circle.
- Fit into 9x1 1/2-inch fluted quiche pan.
- Line pastry with parchment or waxed paper and fill with beans or pie weights; bake 15 minutes.
- Discard paper and beans or weights.
- Continue baking until bottom is lightly browned, about 5 minutes;set aside.
- For Filling.
- Preheat oven to 375 degrees.
- Melt butter in a small skillet over medium-high heat.
- Add onion and saute until soft:do not brown.
- Remove from heat and set aside.
- Beat eggs with mustards,cream,half and half,dill, nutmeg,salt and pepper in a bowl.
- Arrange artichokes on crust; top with onion and sprinkle with cheese.
- Pour egg mixture over evenly.
- Bake until custard is firm and lightly browned, about 50 minutes, covering edge of crust with foil if it browns too quickly.
- Cut into wedges and serve warm.