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Savory pie with artichokes – the recipe from Cuoche ma buon


The savory pie with artichokes, or quiche for the French, is a rustic and tasty recipe, prepared quickly especially in the spring period with a shell of shortcrust pastry.
It can be served as an appetizer, second course or main course, cut into small pieces, it is perfect for buffets to share with friends or family or for trips and picnics. The filling of this savory pie is prepared with artichokes flavored with diced bacon and delicious cheeses. The recipe has a quick and easy process within everyone's reach, you just need to prepare the shortcrust pastry well in advance and in just a few steps you will also have the sauce ready. One of the advantages of the savory pie with artichokes is that it can be served both at room temperature and hot. Once ready, just heat it for a few moments in the microwave or for a few minutes in the oven. As for the base, you can use whatever you prefer, even puff pastry which often solves the problem of last minute lunches and dinners. For vegetarians, just eliminate the bacon: the savory pie with artichokes will have a more delicate flavor but will be equally tasty. Once you have discovered this easy, quick and delicious recipe, all you need to do is vary the type of vegetables according to the season or your preferences in order to prepare it all year round. You will see that you will no longer be able to do without it!


Scope starter, main course, main course

For the stuffing

  • 6 medium artichokes
  • 100 g diced bacon
  • 80 g Grated Gruyere roughly
  • 40 g Grated Parmesan cheese
  • 100 ml fresh cream
  • 3 whole eggs
  • 2 garlic cloves
  • mint qb
  • 2 spoons extra virgin olive oil
  • sale q.b.
  • pepe q.b.
  • Prepare the shortcrust pastry following our basic recipe in the version with eggs. Let it rest for about 2 hours in the refrigerator.
  • Cut the artichoke hearts into wedges with a knife, then brown them in a fairly large non-stick pan together with the extra virgin olive oil and the peeled and crushed garlic.

  • Add a small ladle of water and cook them for about 10 minutes or until they are tender. Season with salt and pepper, add the fresh mint. Let cool completely.

  • In a bowl, mix the grated cheeses together with the eggs, which you have previously beaten, the cream and the diced bacon. Season with salt and pepper and mix until you obtain a homogeneous mixture.

  • Take the shortcrust pastry and knead it lightly. Roll it out with a rolling pin on a sheet of baking paper until it is about 3 mm thick. Place it on a round mold without the paper.

  • Before filling the cake, preheat the oven in fan mode to 180°C. Prick the base with the tines of a fork and pour the room temperature artichokes inside, taking care to distribute them evenly.

  • Cover with the cheese, egg and cream mixture, then level with the back of a spoon.

  • Cook in ventilated mode at 180°C on the lower level than the central one for about 30-40 minutes.

You can use the basic dough you prefer: puff pastry, savory shortcrust pastry, pizza dough or crazy pasta.
Regarding cooking, adjust according to your oven.
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