Ingredients
- 350 g frozen puff pastry
- 150 g milk
- 60 g fontina
- 3 artichokes
- 2 eggs
- laurel
- shallot
- parsley
- lemon
- nutmeg
- olive oil
- salt
- pepper
- flour and butter for the pastry board and the mold
For the recipe of artichoke quiche, let the flaky pastry defrost. Meanwhile clean the artichokes, discarding the hardest outer leaves and the fibrous part of the stems. Also remove any internal hay then cut into small pieces. Man Hand that will be ready, throw them in a bowl with cold water acidulated from the juice of half a lemon.
Chop the shallot and brown it over high heat with 3 tablespoons of oil and a bay leaf. Add the slices of artichokes dripped and let them flavor, always on high heat for 1-2 minutes, then add salt, pepper and sprinkle with a ladle of hot water.
Cover, reduce the heat and cook the vegetables for about 10 'or until it is completely evaporated. Shell the eggs in a deep dish and beat them together with the milk, a pinch of salt, a grated nutmeg and half a tablespoon of chopped parsley. On the floured surface, roll out the puff pastry 3-4 mm thick, with which you will completely cover a mold and a baking dish (oval or round), previously buttered and floured. Place the reduced-fat cheese and the well-dried artichokes in the pan (after removing the bay leaf). On top of all the prepared eggs, then pass the quiche in the oven already at 190 for about 50 '.