Instructions

• Preheat the oven to 375°F.
• Use 1 tablespoon unsalted butter to thoroughly grease a 9-inch pie dish.
• On a clean surface, roll out the thawed puff pastry sheet to fit the 9-inch pie dish. Press the pastry into the dish, trim any excess, and crimp the edges as desired. Refrigerate the lined pie dish for 30 minutes.
• While the pastry chills, prepare the tomatoes: core and halve each tomato, scoop out the seeds, then chop the flesh into roughly 1/2-inch pieces. Toss the chopped tomatoes with 1 teaspoon sugar. If they are very wet, blot lightly with a paper towel.
• Drain the 8 ounces of artichoke hearts and chop them into bite-sized pieces.
• In a medium bowl, combine 4 eggs, 1½ cups heavy cream, and ½ cup shredded Gruyère cheese. Whisk until evenly blended.
• Evenly spread 1 cup thawed peas, the chopped artichoke hearts, and the sugared tomatoes in the chilled puff pastry shell.
• Pour the egg–cream–cheese mixture over the vegetables in the pastry, letting it settle evenly.
• Bake at 375°F for 25 to 30 minutes, or until the top is lightly browned and the custard is set (the center should not jiggle).
• Let the quiche cool for 10–15 minutes before slicing and serving.