This week’s French Fridays with Dorie is for Quiche Maraichère, which is basically a vegetable-filled quiche, but with the cheese on top. The recipe can be found online here, but of course, it’s also in Around My French Table.
My tart crust was my favorite whole wheat crust and although it shrank quite a bit during the par-baking, it turned out just fine.
I used carrot, onion, garlic, and some artichoke hearts for my vegetables (I did not use the celery or the leeks) – mainly because I did not have those things, but I did have the onion and artichoke hearts. Also, I threw a little goat cheese on top (along with the white cheddar). Delicious!
Here’s a link to everyone’s posts for this week.
Love the trade-out of artichoke hearts. The extra goat cheese had to be a flavor punch. I liked the quiche but it definitely needed the cheese. I’m impressed with the whole wheat crust.
Thanks Mary! 🙂 Here’s a link to the Whole Wheat/Olive Oil tart recipe I use at Chocolate & Zucchini. It’s the only savory tart crust I make anymore. It’s just so good!
My daughter and I love artichokes… you have truly inspired me. Can’t wait to replace the celery with them.
I resisted the urge to doctor it up but had I goat cheese was certainly on the list. I”m a bit regretful when I see it now here. Its teasing me.
Two of my favorite foods goat cheese and artichokes. Nice additions.
Mmmmm…artichoke hearts sound like a wonderful addition!
Beautiful quiche! love the addition of artichokes and goat cheese –
I love the sound of quiche with artichokes and goat cheese in it. I’ll try that next time. I made a whole wheat crust too. I tried the one from Maria Speck: whole wheat and butter.
I love Dorie’s tart crust but would have been nice too… why did I not think about it… Love the addition of goat cheese and the veggie swap. Your quiche sounds delicious !
I love the substitutions you made! And you used whole wheat crust very nice! Mine shrank a little as well but it tasted great!!!
The wheat crust sounds delicious (as does the artichoke & goat cheese addition).
The wheat crust and the rest of your adapted ingredients sure prove that this recipe is versatile!
Oh that wheat crust sounds perfect for a savory tart! Thanks for the link…I will be printing it! Your quiche looks wonderfully delicious…along with the artichokes and goat cheese! Yum!
Michelle, it all looks perfect! I will have to try your whole wheat crust!
What a great idea to use goat cheese and artichoke hearts.
Nice variation – love your choices of cheese and veggies. I’d like to try the whole wheat and olive oil crust, but I suppose I will have to wait until I have a gluten-eating crowd to feed.
Thanks for all the comments! Glad I decided on the artichoke hearts and goat cheese (or rather I had those two ingredients on hand!)
Diane B: Thanks! Yes, aside from Thanksgiving and tuna salad, I am just not a celery fan.
Trevor: yes, I am a cheese tease… 😉
Betsy: Oh, that crust sounds good too!
Kathy: Hope you like it. That is seriously the only savory tart crust I make.
Teresa: Hope you find a gluten-crowd soon! 🙂