Artichoke dried tomatoes quiche
On September 2020, I am taking on the challenge of offering you a new recipe every day based on a seasonal vegetable or fruit.
Today, artichoke & dried tomatoes
This Artichoke, goat cheese & dried tomatoes quiche is certainly fitting with the end of summer. Tomatoes, onions and fresh goat cheese… let’s enjoy a few more sunny flavors!
For this recipe, I’ve decided to reproduce the famous olive oil pie dough from Clotilde’s C&Z blog. You’ll see it’s very simple 🙂
I look forward to reading your impressions. Feel free to find me in comments.
And see you tomorrow for new inspirations!
Enjoy,
Caroline
PS: Discover all the recipes from my September challenge right here
For the olive oil paste For the garnish For the olive oil paste For the filling
Ingredients
Flour T65: 125 gr
Flour T110: 125 gr
Fine salt: 1 tsp
Oregano: 1 tsp
Olive oil: 6 cl
Cold water: 12 cl
Artichokes: 1 tin (about 225 gr)
Red onion: 1
Eggs: 4
Vegetable cream: 20 cl
Vegetable milk: 7 cl approximately
Fresh goat cheese: 150 gr
Some dried tomatoesInstructions
I let you discover the essential recipe for olive oil pie dough on Clotilde's blog "C&Z"!
I don't bake my pie blank, but I keep it in the fridge for 30 minutes once spread out in an oiled pie tin.
When there are only 10 minutes left to rest, it's time for the filling...
∞ Preheat the oven to 200°C
∞ Drain the artichokes and leave them on an absorbent paper or a clean cloth.
∞ Mince the red onion and blanch it in a hot frying pan with a case of olive oil. Once the onions are tender, fry the drained artichokes for a minute or two. Season with salt and pepper.
∞ Place the onion-artichoke mixture on the bottom of the tart.
∞ Beat the eggs, cream & milk, season and pour over the tart.
∞ Divide the goat cheese previously cut into small pieces and spread some dried tomatoes.
∞ Bake in the oven for about 40 minutes at 200°C.
