Artichoke Quiche

 

Ingredients

 

Serve 4-6

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

Filling:

• 6 artichokes

• 1 shallot, finely chopped

• 4 tbsp water

• 2 tbsp extra-virgin olive oil

• salt and freshly ground black pepper to taste

• 1 cup/250 g Ricotta cheese

• 2 eggs

• 1 tbsp finely chopped parsley

• 1/8 tsp freshly grated nutmeg

• 3 1/2 oz/100 g Fontina cheese,  diced

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Method:

1. Prepare the pastry and chill in the refrigerator. Preheat the oven to 400°F/200°C/gas 6.

2. Butter and flour a 10-inch (25-cm) pie pan. Roll the pastry out on a lightly floured surface until very thin. Line the prepared pan with the dough, trimming the edges to fit. Prick all over with a fork.

3. Cover with waxed paper and fill with pie weights or dried beans. Bake for 10 minutes, or until lightly browned. Discard the paper and beans.

4. Filling: Trim the stalks and cut the top third off the top of the artichokes. Remove the tough outer leaves by bending them down and snapping them off. Cut in half and use a knife to remove any fuzzy choke. Cut into thin slices.

5. Stew the artichokes in a large saucepan with the shallot, water, oil, and salt for 10-15 minutes, or until the artichokes are tender.

6. Mix the Ricotta, eggs, parsley, nutmeg, and salt and pepper in a large bowl. Fill the pastry case with the Fontina, the artichoke mixture, and the Ricotta mixture.

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