Jerusalem Artichoke Quiche

March 17, 2023

Quiche is so versatile that any mix-ins shine. This week our quiche has thinly sliced Jerusalem artichokes that gently steam through and create layers that almost feel like potato. We’ve crumbled in goat cheese, but you can switch in your favorite shredded cheese or omit it entirely!

 

Ingredients

for the filling:

1 lb Local Roots Jerusalem artichokes
4 Local Roots eggs
1 cup Local Roots heavy cream
4 oz goat cheese
½ tsp salt
½ tsp black pepper
¼ tsp garlic powder
¼ tsp dried thyme
optional: dash of cayenne pepper
optional: flaky salt to sprinkle on top

 

for the quiche dough:

1 ½ cups Local Roots all purpose flour
10 tbsp Local Roots butter, unsalted
½ tsp salt

1 Local Roots egg

 

Directions

1. Preheat the oven to 375 degrees. 
2. Prepare the quiche dough. In a large bowl, mix together 1 ½ cups of flour and ½ tsp salt. Break up the butter into small chunks and then use a pastry cutter or the tips of your fingers to mix the butter in. When the butter is mostly incorporated and the mixture is the texture of sand, add in the egg and 2 ½ tsp cold water. Bring the dough together with your hands.
3. Turn the dough into a pie dish and shape. Place in the freezer to chill for at least 10 minutes.
4. Wash the Jerusalem artichokes. Use a vegetable peeler, knife, or mandolin to slice the artichokes into thin slices that you can almost see through. If the slices end up slightly thicker, place the slices into a bowl with a bit of water and microwave for 1-3 minutes to begin to cook them through. 
5. In the same bowl you made the quiche dough in, crack in 4 eggs and 1 cup of heavy cream. Beat together until homogenous. Crumble in the goat cheese and add in ½ tsp black pepper, ¼ tsp garlic powder, ¼ tsp dried thyme, a dash of cayenne pepper, and ½ tsp of salt. Mix together until smooth. 
6. Add the sliced artichokes into the quiche filling mixture and stir until every piece is coated.
7. Bake the chilled quiche dough at 375 degrees Fahrenheit for 10-15 minutes. 
8. Remove the partially baked quiche dough from the oven and turn the temperature down to 350 degrees. Pour the quiche filling into the pie dish and return to the oven.
9. Bake the quiche for 40-45 minutes until it does not jiggle in the center when you gently shake the pie dish.
10. Sprinkle the top with flaky salt (optional) and allow to cool for 10-20 minutes. Slice and serve.

 

This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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