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Quiche of artichokes and sun-dried tomatoes

Quiche of artichokes and sun-dried tomatoes


  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6 1x

Ingredients

Scale

INGREDIENTS FOR THE DOUGH

  • 1 cup of flour
  • 60g (about 2 oz) of butter
  • 1 tablespoon of chopped rosemary, ideally fresh
  • 1 egg yolk
  • 2 tablespoons of cold water

INGREDIENTS FOR THE FILLING

  • 1 taza de fondos de alcachofas
  • 1/2 taza de tomates deshidratados
  • 1/2 taza de queso mantecoso picado o rallado
  • 2 huevos
  • 1/2 taza de crema líquida
  • 1/4 cucharadita de romero picado
  • 1/2 cucharadita de albahaca seca picada

Instructions

DOUGH PREPARATION

  1. In a food processor, and even with the help of a hand blender, place in a bowl the flour, butter and rosemary. Process using short bursts until crumbs are formed. Add the yolk and water.
  2. Continue until a dough is achieved.
  3. Pack the dough into a plastic wrap, and refrigerate for about 20 minutes.
  4. Meanwhile, butter a round mold (about 20cm in diameter / 8 inches). Set aside.
  5. Roll the dough out, and then cover the mold with the dough.
  6. Preheat the oven to 350°F (180°C)
  7. Bake for about 15 minutes

FILLING PREPARATION

  1. Distribute (over the baked crust) the artichokes and chopped sun-dried tomatoes.
  2. Then add chopped cheese, the beaten eggs with the cream, herbs, and then season with salt and pepper to taste. Once everything is well laid out, bake at 350°F (180°C) for about 20 minutes or until it solidifies enough.
  3. Serve warm or at room temperature.