Artichoke Quiche

Quiche with artichokes is a lovely dish, particularly for vegetarians but also for meat-eaters: it really can’t fail to please and is versatile as it can be used as a main dish, side dish or appetizer. The ultimate quiche is the ‘quiche Lorraine’ with diced pancetta, but you can easily replace this flavouring ingredient with whatever your imagination suggests.


  • puff pastry
  • artichokes 5 units
  • shallots A shallot
  • extra virgin olive oil
  • eggs 3 units
  • parmesan 50 grams
  • milk Half a glass of milk
  • fresh cream 125 millilitres For cooking
  • salt
  • pepper
  • cheese 150 grams Soft (e.g. Bel Paese) cubed
50 minutes Total time
30 minutes Active time
Serves 6 persons
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Fry the finely chopped shallots in olive oil, add the thinly sliced artichokes and put in water with some lemon juice to stop them discolouring. Season with salt and cook, covered, for 15 minutes. Line a round quiche tray with parchment paper and then with the ready-made puff pastry, prick holes in the bottom with a fork so that it does not lift during cooking. Add the vegetables. Beat the eggs with the milk and Parmesan, add the cream, the diced cheese and ground pepper, mix well and pour over the vegetables. Bake in oven at 180 °C for 30 minutes.

If you prefer stronger flavours you can replace the sweet cheese with a more mature or intensely flavoured cheese. Be careful, however, not to dominate the delicate flavour of the artichokes!
The word ‘quiche’ is French but has Germanic origins: it derives from the German ‘kuchen’ meaning cake.

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