An elegant quiche with artichokes

A bunch of artichokes seems a large portion for 2p, but there is a lot of waste. I love the super fresh baby artichokes in every way: raw, cooked, fried or grilled. Eat them as fresh as possible. Today I have 5 babies. Remove the harder outer leaves, the sharp ends. If they are fresh, include the stem and remove the outer skin. Cut the artichokes in 8 pieces and put in a pan filled with water and the juice of 1 lemon. Boil for 15 minutes and drain. Chop and fry 4 garlic cloves and 1 chili in 1 table spoon of olive oil. Add the artichokes, 1 table spoon of dried thyme, pepper and salt. Bake for 5-10 minutes. Set aside. Spread a rectangular puff pastry on baking paper in an adapted oven tray. Use a fork to make a few holes. Cover with another baking paper. Weigh down with some dried beans. Bake in the oven at 180° for 10 minutes. Remove the beans and the baking paper. Dry for 5 more minutes in the oven.

In the meantime, mix 3 eggs, 150 grams of semi skimmed milk and 50 grams of grated raclette cheese ( or another mountain cheese) and a handful of chopped basil. Season with pepper, salt and nutmeg. Spread the artichokes on the puff pastry. Cover with the mixture.

Bake in the oven at 180° for 20-25 minutes.


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