Lovely Sunday: quiche with artichoke and truffle from Fred & Joris

Freddy Tratlehner and Joris Bijdendijk have been friends for eleven years, sharing a love of food. When the culinary friends get together, they prepare the most delicious dishes; at home and on joint holidays with their wives and children. Oysters with watermelon and mezcal, Joris's famous Poulet de Bastogne, dahl tadka and pakoras, and crème brûlée with sea urchin and white asparagus: on a lovely Sunday, it all ends up on the table. For, as the gentlemen believe, that is the day of the week when one can really go all out culinarily.

They celebrate their favorite Sundays (or actually Mondays: when musicians and chefs are usually truly free) with both their families, with a table full of scotch eggs, eggplant waffles, Joris's salad, and this festive quiche with truffle and fresh artichokes (Freddy: “Could easily be in a country living magazine”).

Fred & Joris on this quiche recipe

“Truffle, cheese, and artichoke are great friends! That is why we often combine them in various preparations. This time in a savory tart, a quiche to be precise. In the end, in terms of looks, it has come to resemble the classic French apple tart made by Joris' wife Elsa.”

Recipe: quiche with artichoke and truffle

• Prepare the dough a day in advance. In a large bowl, mix the butter with the salt and stir in the egg until the dough forms a homogeneous mass. Mix with a spatula so that you do not incorporate air into the butter. Add the flour and water and knead briefly. Let rest in the refrigerator for 1 day, wrapped in plastic wrap.
• Preheat the oven to 230 °C.
• Drain the artichoke hearts well, reserve the oil, and cut into quarters. Heat 2 tablespoons of the reserved oil in a pan over low heat. Briefly sauté the garlic and shallot, then add the artichoke and thyme leaves. Cook briefly, then remove the pan from the heat.
• In a large bowl, whisk the eggs with the heavy cream, milk, and truffle tapenade. Add the grated cheese as well. Season to taste with salt and pepper.
• Grease the quiche pan with butter. Remove the dough from the refrigerator and roll it out on a floured work surface into a round sheet 4 millimeters thick. Line the quiche pan with the dough and trim away any excess dough with a sharp knife. Prick holes in the bottom with a fork and cover the dough with a sheet of parchment paper. Place the blind baking weights on top so that the dough does not rise during baking. This is called blind baking. Blind bake the pie crust for 8 minutes, then bake for 4 minutes without parchment paper and blind baking weights, so that the dough browns and cooks through. Let cool on the counter. Lower the oven temperature to 180 °C.
• Distribute the artichoke mixture evenly over the quiche base and carefully pour the egg and cream mixture over the artichokes. Bake the quiche for 30 to 40 minutes. The quiche is done when the filling is golden brown and set in the center. Let cool to room temperature. At the table, shave the fresh truffle over the top and cut the quiche into slices.

Lekker Zondag met Fred & Joris by Freddy Tratlehner and Joris Bijdendijk is now available for 34.99.