Equipment
Ingredients
Custard Base
- 4 large eggs, room temperature
- 240 ml heavy cream, room temperature
- 120 ml whole milk, room temperature
- 3 g salt
- 1 g black pepper, freshly cracked
- 1 g ground nutmeg
Filling
- 250 g artichoke hearts, drained and quartered
- 150 g brie cheese, cubed
- 1 shallot, finely diced
- 2 garlic, minced
- 15 ml olive oil
- 2 g fresh thyme, leaves picked and chopped
Preparation
- 10 g unsalted butter, softened
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 341 kcal
- Protein
- 13 g
- Carbohydrates
- 9 g
- Fat
- 29 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 458 mg
- Saturated Fat
- 16 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 200 mg
- Potassium
- 334 mg
- Calcium
- 139 mg
- Iron
- 1.5 mg
- Magnesium
- 42 mg
- Phosphorus
- 197 mg
- Zinc
- 1.4 mg
- Vitamin A
- 283 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 1.7 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.43 mg
- Niacin
- 0.6 mg
- Folate
- 66 mcg
- Water
- 120 g
Sources: USDA FoodData Central
Method
Preheat oven to 175°C (350°F). Grease a 9-inch pie dish generously with the softened unsalted butter.
Heat olive oil in a skillet over medium heat. Add diced shallots and sauté for 3 to 4 minutes until softened. Add minced garlic and thyme, cooking for 1 additional minute until fragrant. Remove from heat and cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and ground nutmeg until completely homogenous.
Spread the quartered artichoke hearts and the sautéed shallot mixture evenly across the bottom of the prepared pie dish. Scatter the cubed Brie cheese evenly among the artichokes.
Carefully pour the egg custard mixture over the vegetables and cheese, ensuring an even distribution throughout the dish.
Bake in the preheated oven at 175°C (350°F) for 40 to 45 minutes. For safety, ensure the internal temperature reaches 74°C (165°F). The pie is done when the edges are puffed and golden, and the center is set but still retains a slight jiggle.
Remove from the oven and allow the pie to rest for at least 15 minutes before slicing. This allows the custard to carryover cook and set firmly for clean slices.
Chef's Notes
- Trimming the rind from the Brie is entirely optional, but highly recommended if you prefer a completely homogenous, velvety custard texture.
- Draining and drying the artichoke hearts exceptionally well is crucial; excess water will cause the custard to separate or weep.
- Baking until just set with a slight jiggle ensures the custard remains tender and avoids the unpleasant, rubbery texture of overcooked eggs.
- For an extra depth of flavor, marinate the patted-dry artichoke hearts in a splash of white wine vinegar and extra virgin olive oil for 10 minutes before assembling.
Storage
Refrigerator: 4 days — Store tightly covered with plastic wrap to prevent drying out.
Freezer: 2 months — Texture may change slightly upon thawing. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a 150°C/300°F oven until warmed through, about 15 minutes.
Troubleshooting
Custard is watery or weeping after baking
Cause: Artichoke hearts were not drained and dried properly, releasing excess moisture into the delicate custard base.
Fix: Cannot be fixed completely, but blotting the surface with a paper towel and reheating briefly can help evaporate surface moisture.
Prevention: Thoroughly pat dry canned or thawed artichoke hearts with paper towels, squeezing gently to remove internal water before assembly.
Custard has a spongy, grainy texture
Cause: The pie was overbaked or the oven temperature was too high, causing the egg proteins to curdle.
Fix: Cannot be fixed
Prevention: Pull the pie from the oven while the very center still has a slight jiggle; carryover cooking will finish setting it.
Cultural Context
Savory custards, most famously known as quiches when baked in a pastry shell, have their roots deeply embedded in French culinary traditions, particularly from the Lorraine region. This crustless iteration nods to the French clafoutis and savory flan, focusing purely on the delicate suspension of rich ingredients like creamy Brie and earthy artichoke in a silken egg matrix.
