for 8 pieces

Pastry

2	puff pastry dough, rolled into a circle (approx. 32 cm Ø)

Filling

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

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.

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