Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry
Filling
Utensils
8 ovenproof ramekins (each approx. 10 cm in diameter), greased and floured
How it's done
Pastry
Roll out the dough, cut out 8 circles (each approx. 12 cm in diameter), place in the prepared ramekins, prick firmly, chill for approx. 15 mins.
Filling
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.
| Tip: | Brush the remainder of the dough with a little milk or cream and add a sprinkling of sugar or fleur de sel. Bake alongside the quiches. |
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