Artichoke Quiche

Ingredients

• 250 g puff pastry (frozen)
• 6 medium artichokes
• Salt
• Lemon juice
• butter (for the pan)
• flour (for working)
• 1 Garlic clove
• 100 g cream cheese
• 150 g goat cream cheese
• 100 g crème fraîche
• 250 ml Whipping Cream
• 5 eggs
• 75 g grated Parmesan
• Salt
• pepper (ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Let the puff pastry thaw side by side.

2. 2.

   Wash, trim the outer leaves of the artichokes to the fleshy part, halve lengthwise and remove the choke. Cook in boiling salted water with a splash of lemon juice for about 15 minutes. Drain well and cut into pieces or quarters.

3. 3.

   Preheat oven to 180°C fan. Butter the quiche tin lightly. Roll out the dough on a floured surface slightly thinner and line the tin. Trim excess dough.

4. 4.

   Peel and finely chop the garlic. Whisk together both cream cheeses, crème fraîche, whipping cream, eggs, garlic and grated Parmesan. Season with salt, pepper and nutmeg.

5. 5.

   Spread the artichokes and garlic over the pastry base. Pour the egg mixture on top and bake in the preheated oven for about 45 minutes until golden brown.

6. 6.

   If the crust browns too quickly before the custard sets, cover with foil.

7. 7.

   Remove from oven and let rest briefly before cutting. Serve with a fresh green salad.