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1
For Pastry Dough.
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2
Preheat oven to 350 degrees.
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3
Combine flour,butter, and salt in processor and blend, using on/off turns until mixture resembles coarse meal,about 10 seconds.
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4
Add egg and lemon juice and mix until dough forms ball. Flatten into 8-inch disc;wrap in plastic and refrigerate 1 hour.
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5
Roll dough out on lightly floured surface into 12-inch circle.
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6
Fit into 9x1 1/2-inch fluted quiche pan.
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7
Line pastry with parchment or waxed paper and fill with beans or pie weights; bake 15 minutes.
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8
Discard paper and beans or weights.
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9
Continue baking until bottom is lightly browned, about 5 minutes;set aside.
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10
For Filling.
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11
Preheat oven to 375 degrees.
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12
Melt butter in a small skillet over medium-high heat.
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13
Add onion and saute until soft:do not brown.
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14
Remove from heat and set aside.
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15
Beat eggs with mustards,cream,half and half,dill, nutmeg,salt and pepper in a bowl.
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16
Arrange artichokes on crust; top with onion and sprinkle with cheese.
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17
Pour egg mixture over evenly.
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18
Bake until custard is firm and lightly browned, about 50 minutes, covering edge of crust with foil if it browns too quickly.
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19
Cut into wedges and serve warm.
