Artichoke quiche
Instructions
Peel the artichokes, remove outer leaves, thorns and the stem, cut each into four slices, remove the internal hay and put them to soak in a bowl with cold water and lemon juice.
Heat in a saucepan 2 tablespoons oil, add the clove of garlic, peeled and crushed, artichokes and 1 dl of water and cook on medium flame, covered, for about 10 minutes.
Add salt, sprinkle with a tablespoon of chopped parsley, remove garlic and turn off.
Pour the flour on the work surface, add the diced butter, a pinch of salt and knead the ingredients with your fingertips until the mixture to crumbs.
Add an egg and knead quickly to mix.
Put to rest the dough in the refrigerator, wrapped in plastic for food, for 30 minutes.
Roll out the pastry on a sheet salt thick rectangular 2-3 mm.
Clad in a mold of 25 to 15 cm and pour cooked artichokes on bottom.
Blend in the mixer the crescenza with eggs, cream, milk and a pinch of salt.
Pour this custard over the artichokes, sprinkle with Parmesan and bake in the lower part of the oven pre-heated at 180 degrees for about 40 minutes.
Ingredients and dosing for 4 persons
- 250 g of flour
- 130 g of butter
- 3 eggs
- 6 artichokes
- 300 g of crescenza cheese
- 5 cl of cream
- 5 cl of milk
- 1 clove of garlic
- 1 lemon
- 1 sprig of parsley
- 2 tablespoons of grated parmesan cheese
- 2 tablespoons of olive oil extra virgin
- Salt