Total Time
1hr 40mins
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.

Ingredients Nutrition

Directions

  1. For Pastry Dough.
  2. Preheat oven to 350 degrees.
  3. Combine flour,butter, and salt in processor and blend, using on/off turns until mixture resembles coarse meal,about 10 seconds.
  4. Add egg and lemon juice and mix until dough forms ball. Flatten into 8-inch disc;wrap in plastic and refrigerate 1 hour.
  5. Roll dough out on lightly floured surface into 12-inch circle.
  6. Fit into 9x1 1/2-inch fluted quiche pan.
  7. Line pastry with parchment or waxed paper and fill with beans or pie weights; bake 15 minutes.
  8. Discard paper and beans or weights.
  9. Continue baking until bottom is lightly browned, about 5 minutes;set aside.
  10. For Filling.
  11. Preheat oven to 375 degrees.
  12. Melt butter in a small skillet over medium-high heat.
  13. Add onion and saute until soft:do not brown.
  14. Remove from heat and set aside.
  15. Beat eggs with mustards,cream,half and half,dill, nutmeg,salt and pepper in a bowl.
  16. Arrange artichokes on crust; top with onion and sprinkle with cheese.
  17. Pour egg mixture over evenly.
  18. Bake until custard is firm and lightly browned, about 50 minutes, covering edge of crust with foil if it browns too quickly.
  19. Cut into wedges and serve warm.