Quiche with artichokes and goat's cheese

Quiche with artichokes and goat's cheese

Total: 1 hr 5 Min. | Active: 30 Min.
Nutritional value / piece: 459 kcal
, Fat: 34 g
, Carbohydrate: 27 g
, Protein: 11 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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500g puff pastry dough, rolled into a circle


oil for frying
280g artichoke hearts in oil, drained, halved
2dl full cream
2 eggs
100g goats' cheese (e.g. Le petit Chevrier Surchoix), coarsely grated
3tsp thyme, finely chopped
¼tsp salt
a little pepper
100g soft goats' cheese (e.g. Chavroux Tendre Bûche), broken into chunks
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8 ovenproof ramekins (each approx. 10 cm in diameter), greased and floured

How it's done


Cut out 8 circles (each approx. 12 cm in diameter), place in the prepared ramekins, prick firmly, chill for approx. 15 mins.


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.

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