Artichokes and lesser calamint quiche2012-05-14
- Servings : 8-10
- Prep Time : 25m
- Cook Time : 20m
- Ready In : 45m
When I invite someone to dinner, or simply for my everyday life when I don’t have too much time, I love to create something simple and yet really good. This pie is one perfect example. One day I just needed to use the artichokes I cooked a couple of days before, and was looking for some ideas. Suddenly I opened the fridge and find a packet of puff pastry, so in one minute I had this idea to mix a very french dish like a quiche, with a truly roman dish like stir fry artichokes with mint.
In less then 20 minutes I had this incredible dish, that is perfectly balanced with proteins, vegetables and carbs. It’s perfect for a sunday brunch, or for a party.
Obviously you can use the vegetables you like the most or, even better, you can use leftovers, it’s good also with meat, sausage or bacon.
- 4 artichokes (or leftover vegetables) or 350gr of frozen artichokes
- 4 eggs
- 100ml of milk (if you like a thicker taste you can use sour cream or 50/50)
- salt, chilli peppers and lesser calamint
- 1 garlic clove
- 3 tbsp of grated parmigiano
- 1/2 glass of white wine
First, if you are not using leftover vegetables, and you go for the fresh artichokes you need to peel the artichokes, by removing all the petals too thick to be cooked. Then you will need to cut the top and remove the outer part of the stems. While you peel the artichokes you can put them into a bowl with water and some lemon juice to prevent the change of color. If you are using frozen artichokes, let them defrost first then proceed with the next step.
Now cut the artichokes into slices. Crush the garlic clove with a knife and put it in a pan. Add the oil and the chilli pepper. Let it cook for one minute or two at medium heat, then add the artichokes. Mix well to coat the vegetable with the oil, then let it cook for a couple of minutes.
Preheat the oven to 200°C (390°F). Pour the wine in the pan and then add salt and calamint. Mix well then cover with a lid, and let it cook for about 15 minutes.If the mixture becomes too dry,add some water.
Now in a baking tray unroll the puff pastry with its parchment paper. (choose the pan based on the shape of the pastry, it could be either rounded or rectangular). In a bowl whisk the eggs with a pinch of salt, the milk, the parmigiano and then add the cooked vegetables.
Pour the batter into the pastry and bake in the oven for about 20 minutes, and when the surface is golden brown is cooked. Serve tepid or cold.