Savor the Elegance: Artichoke Parmesan Quiche from The Patio Place Tea Room

 

If my delayed birthday luncheon could be summed up in one word, it'd be elegant—and at the heart of it all was this Artichoke Parmesan Quiche from The Patio Place Tea Room. Nestled in the charming St. Louis area, this beloved spot (sadly closed now) was my go-to for ladies' lunches, where the tea room's delicate china clinked alongside a connected gift shop bursting with treasures. It was the rare visit where I didn’t leave with a new trinket — a vintage teacup, a quirky ornament, or a miniature for my Bohemian wall-mounted dollhouse.

As I shared here and here, the menu was a symphony: this quiche as the savory star, paired with slow-cooked cinnamon apples with cranberries (hello, autumn warmth!), umami green beans with toasted almonds, and a crisp salad drizzled in creamy Mayfair dressing. The best part is that it is make-ahead gem. Assemble 2+ hours early, bake while you sip rosé, and let it rest. Zero last-minute stress! Born from a St. Louis Post-Dispatch cookbook feature, this recipe honors The Patio Place's legacy. I did tweak it a little bit. The called for half teaspoon of nutmeg seemed like too much to me, particularly considering I grind mine fresh. Also, Gruyere cheese trumps regular Swiss every time, so I used it, grating it easily with my new rotary cheese grater making assembly super simple when the time came.*

Artichoke Parmesan Quiche

Pastry for single-crust

9-inch pie

½ c. grated Parmesan cheese, plus additional for garnish

1 14-oz. can artichoke hearts, drained

1¼ c. shredded Swiss cheese

3 oz. cream cheese, softened

½ t. ground nutmeg

⅛ t. salt

1⅛ c. evaporated milk

3 eggs

 Preheat oven to 450°F. Line a 9-inch deep-dish pie plate with pastry; prick bottom and sides several times with a fork. Bake 7 to 8 minutes, until beginning to brown. Decrease oven temperature to 400°F.

 Sprinkle ½ cup Parmesan evenly over crust. Squeeze liquid from artichoke hearts, blot dry and chop well; distribute over Parmesan. Sprinkle Swiss cheese over artichokes.

 In small bowl of electric mixer, beat cream cheese with nutmeg and salt until light. Gradually beat in milk, then eggs, one at a time; continue beating until mixture is frothy. Pour into crust.

 Bake about 40 minutes or until light golden brown. Before serving, sprinkle each slice liberally with additional Parmesan.

*P.S. Don't miss my Praline Custard Pie post from the same luncheon! 

*Recipe sourced from St. Louis Post-Dispatch Special Requests Cookbook.

 As an Amazon Associate I earn from qualifying purchases.