Artichoke and Mushroom Quiche

Featured in the February 2012 Wine Club Newsletter
Pairs with Clayhouse 2008 Show Pony Petite Sirah

Sometimes you just have to take a break from being carnivorous.  This quiche combines artichokes, Gruyere and mushrooms inside a cheddar cheese crust.  It will be a great match with the 2008 Show Pony Petite Sirah.

Artichoke and Mushroom Quiche

Serves 4-6
From Touring and Tasting Magazine

INGREDIENTS

Cheddar Cheese Crust
3 cups flour
7 oz. cold butter, cut into chunks
1/2 tsp. salt
3 Tbsp. sharp Cheddar cheese, grated
3 Tbsp. cold water 

Filling
3 cups baby artichokes (use frozen artichoke hearts if not available)
1 cup Cremini mushrooms
4 tbsp. olive oil
1 garlic clove, minced
1 tbsp. oregano
1 tbsp. thyme
4 eggs
1 cup half and half
1/8 tsp. white pepper
1 tsp. salt
1 cup grated Gruyere cheese
1 cup grated Parmesan cheese 

DIRECTIONS

Crust:
Process the flour and butter together in a food processor until they are mixed and crumbly. Add the salt, cheese and just 2 tbsp. of the cold water and pulse until the dough just comes together but is not wet. Add the rest of the water only if needed to be able to gather the dough together in a ball with floured hands. Put the ball of dough into plastic wrap and put it in the refrigerator for ten minutes. To roll out the dough, put the dough ball on a sheet of parchment paper and roll into a circle larger than your pie pan. You can invert the crust with the paper to put into the pie pan, pushing the dough into place, then peeling back the paper. Trim the crust to fit and save the dough to make empanadas. Cover and store the pie crust in the refrigerator until ready to fill.

Filling:
Cut the pointed ends of the artichokes off and peel away any tough outer leaves. Quarter the artichokes (if using frozen artichoke hearts, simply thaw them). Slice the mushrooms. Spread the oil on the bottom of a frying pan, then add the artichokes, garlic, oregano and thyme and cook over medium heat for 20 minutes, stirring occasionally. Add the mushrooms and cook another 10 minutes, the artichokes and mushrooms should be softened but not soft. Remove from heat to cool. Mix the eggs and half and half, then stir in the Gruyere, salt, pepper and artichoke mixture. Pour into the unbaked pie crust and sprinkle with the Parmesan. Bake for around 45 minutes until the eggs are set and the crust is golden brown.