Vegetarian Recipes - Artichoke and Ava Bean Quiche Recipe

  
 

Artichoke and Ava Bean Quiche

 

Ingredients

Serve 4-6

  • 1 quantity Short-Crust Pastry With Egg (refer recipe)

  • 1 scallion/spring onion, thinly sliced

  • 4 tbsp extra-virgin olive oil

  • 5 oz/150 g frozen fava/broad beans, thawed

  • 6 oz/180 g frozen artichokes, thawed

  • salt and freshly ground black pepper to taste

  • 3 tbsp dry white wine

  • 7 tbsp Ricotta cheese

  • 3 eggs

  • 1 tbsp finely chopped thyme

Method:

  1. Prepare the pastry and chill in the refrigerator. Preheat the oven to 350°F/180°C/gas 4.

  2. Oil a 10-inch (25-cm) pie pan. Sauté the scallion in the oil in a large frying pan over low heat for 5 minutes.

  3. Add the fava beans and artichokes. Season with salt and pepper and sauté for 5 minutes. Add the wine and cook for 10 minutes.

  4. Beat the Ricotta, eggs, thyme, and salt and pepper in a large bowl.

  5. Roll the pastry out on a lightly floured surface to 1/4 inch(5 mm) thick. Line the pie pan with the dough, trimming the edges to fit. Prick all over with a fork.

  6. Arrange the vegetables in the pastry case and pour in the Ricotta mixture.

  7. Bake for 25-35 minutes, or until golden brown. Serve hot or at room temperature.