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Quiches with artichokes and goat's cheese
30 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 459
  • Fat about 34g
  • Carbohydrates about 27g
  • Protein about 11g
This is needed
This is needed for 8 piece
Pastry
  • 2 g puff pastry dough, rolled into a circle (approx. 32 cm Ø)
Filling
  • oil for frying
  • 280 g artichoke hearts in oil, drained, halved
  • 2 eggs
  • 2 dl full cream
  • 100 g goats' cheese (e.g. Le petit Chevrier Surchoix), coarsely grated
  • 3 tsp thyme, finely chopped
  • 0.25 tsp salt
  • a little pepper
  • 100 g soft goats' cheese (e.g. Chavroux Tendre Bûche), broken into chunks
Tools
  • 8 ovenproof ramekins (each approx. 10 cm in diameter), greased and floured
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And that's how it's done
And that's how it's done
Pastry
Roll out the dough, cut out 8 circles (each approx. 12 cm in diameter), place in the prepared ramekins, prick firmly, chill for approx. 15 mins.
Filling
Heat the oil in a frying pan, fry the artichoke hearts for approx. 5 mins. until crispy, place in the pastry cases. Whisk together the cream, eggs, grated goat's cheese and thyme, season, pour into the cases. Top with fresh goat's cheese.
To Bake
Approx. 35 mins. on the bottom shelf of an oven preheated to 180°C. Remove the quiches from the oven, remove from the ramekins and leave to cool on a rack.