Simply Elegant Artichoke Quiche

My recipe for artichoke quiche.

• Ready In: 50 mins
• Serves: 6-12
• Yields: 1 deep dish pie or two pies

Ingredients

• CRUST

• 2 2⁄3 cups unsifted all-purpose flour
• 1  tablespoon chicken bouillon powder
• 1⁄2 teaspoon rubbed sage
• 1⁄8 teaspoon onion powder
• 1⁄8 teaspoon turmeric powder
• 3⁄4 cup canola oil
• 6  tablespoons milk
• 1  teaspoon  hickory bacon fat
• 1  teaspoon apple cider vinegar
• 1  teaspoon brown sugar

• SAUTE

• 2  tablespoons olive oil
• 2  whole garlic cloves
• 1⁄2 cup  coarsely chopped onion
• 14  ounces  premium drained artichoke hearts (in water)
• 1⁄4 cup dry white wine
• 1  tablespoon  fresh minced parsley
• 1  teaspoon  snipped fresh dill
• 1⁄4 teaspoon kosher salt

• FILLING

• 1 3⁄4 cups  cream or 1 3⁄4 cups half-and-half cream
• 1  cup  shredded swiss cheese
• 4  eggs
• 2  tablespoons  melted butter
• 1⁄4 teaspoon sugar
• 1⁄8 teaspoon nutmeg
• 1  pinch fresh ground white pepper
• 2 -3  ounces  crumbled feta cheese (optional but recommended)

• TOPPING

• 2 -3  ounces  crumbled feta cheese (recommended)

• GARNISH

•  snipped fresh chives or  green onion tops or  chervil

Directions

1. PREPARE the CRUST: Into the large bowl of your food processor, add 2 2/3 cups unsifted all-purpose flour, 1 tablespoon chicken bouillon powder, 1/2 teaspoon rubbed sage, 1/8 teaspoon onion powder, 1/8 teaspoon turmeric powder, 3/4 cup canola oil, 6 tablespoons milk, 1 teaspoon hickory bacon fat, 1 teaspoon apple cider vinegar, 1 teaspoon brown sugar; POUR into food processor tube while running; PROCESS for 30-45 seconds; DUMP onto sheet of waxed paper sprinkled with flour; DIVIDE dough so bottom-crust portion is slightly larger; shape dough into balls; flatten slightly; PLACE sheet of waxed paper over bottom-crust dough; ROLL 2 inches wider than a 9 inch deep-dish pie plate; REMOVE top sheet of waxed paper; SLIDE hand under bottom sheet of waxed paper; TURN over into pie plate so waxed paper is on top; EASE pastry to fit pie plate; REMOVE waxed paper (do not pierce dough); PLACE pie plate into the freezer until ready to fill (shell should be fairly frozen when filled).
2. CUT artichoke hearts into quarters or chunky bite-sized pieces; SET aside.
3. GRATE 1 cup swiss cheese; SET aside.
4. SAUTE 2 whole garlic cloves and 1/3 cup chopped onion in 2 tablespoons olive oil in a medium saucepan over medium heat until onion and garlic soften.
5. ADD artichoke hearts to saute mixture along with 1/4 cup dry white wine, 1 tablespoon minced parsley, 1 teaspoon fresh snipped dill, and 1/4 teaspoon kosher salt; STIR and saute until liquid evaporates; REMOVE saucepan from heat.
6. REMOVE whole garlic cloves from saucepan and place into a food processor bowl along with 1 3/4 cups cream, 1 cup shredded swiss cheese, 4 eggs, 2 tablespoons melted butter, 1/4 teaspoon sugar, 1/8 teaspoon nutmeg and 1 pinch ground white pepper; PROCESS for 30 seconds.
7. COMBINE custard mixture with artichoke saute mixture in a medium-large bowl; ADD 2-3 ounces crumbled feta cheese (optional but recommended); FOLD ingredients together until well blended.
8. POUR custard mixture into two 9-inch pre-baked pie shells or into one 10-inch deep dish pre-baked pie shell; TOP with 2-3 ounces crumbled feta cheese (optional but recommended) SPRINKLE with snipped fresh chives or green onion tops before baking.
9. BAKE at 375 for 25-30 minutes until puffed and lightly browned; ALLOW to set 10 minutes.
10. SLICE, then SERVE and ENJOY!