1 sheet pastry dough
400 grams artichokes
100 grams soft cheese
100 grams mozzarella cheese
150 milliliters heavy cream
50 grams parmesan cheese
100 grams pancetta
1 garlic cloves
5 ounces white wine
extra-virgin olive oil
ground black pepper
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1Preheat the oven to 190 degrees Celsius.
2Prepare the artichokes and cut them into quarters.
3Coarsely chop the garlic and the shallot and sauté them in a non-stick pan with 3 tablespoons of extra virgin olive oil.
4Add the artichokes and sauté for a few minutes.
5Add the wine and allow it to evaporate completely.
6Once cooked, season to taste with salt.
7In a bowl, beat the eggs with the heavy cream, the Parmesan cheese, and the robiola. Season to taste with salt and pepper.
8Place the sheet of puff pastry in a parchment paper-lined pie plate.
9Place the artichokes, the scamorza cubes, the pancetta bacon cubes and the egg and cheese mixture in the pie plate.
10Bake for approximately 25 minutes or until golden.
11Allow the quiche to rest for at least 30 minutes before serving.
12Serve the quiche warm.
PER SERVING *
|Calories550Calories from Fat350|
|% DAILY VALUE*|
|Calories from Fat350|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Erika I. 13 Apr 2016
Very easy to make and sooo delicious! My whole family loved it! Very flavorful and great consistency.
Tera B. 1 Jun 2015
What an appetizing recipe that is just lip-smacking. The only downside is that this one is very time consuming to make. It took me a great deal of time to get it all right. I couldn't find pancetta in my area, but I found a great compromise that worked out just fine. I didn't use white wine trying to cut down on the bitterness, and it did help just a bit. I choose to use apple juice in its place, and it added the sweet nature that it needed.