Quiche with Artichokes and Sausage
Category: Appetizers
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Butter | 125g |
| Fine salt | to taste |
| Water | 2 tbsp |
| Artichokes | 550g |
| Sausage (crumbled) | 300g |
| Smoked scamorza cheese (cubed) | 120g |
| Fresh liquid cream | 100ml |
| Eggs | 3 |
| Grated Parmesan Reggiano DOP | 30g |
| Garlic clove | 1 |
| Extra virgin olive oil | to taste |
Instructions
Start by preparing the shortcrust pastry for the quiche. On a clean surface, arrange the flour in a mound and create a well in the center. Add the cubed butter and a pinch of salt into the well. Quickly rub the butter into the flour until the mixture resembles breadcrumbs. Gradually incorporate water, adding enough to bind the dough together. Once the dough forms, shape it into a ball and wrap it in plastic wrap. Let it rest in the fridge for at least 30 minutes to chill and firm up.
While the dough is chilling, prepare the filling. Begin by cleaning the artichokes: remove the tough outer leaves, trim the tops, and cut them into quarters. Remove the inner fuzzy choke and place the artichoke hearts in a bowl of water with a splash of lemon juice to prevent browning.
Next, heat a splash of extra virgin olive oil in a pan. Add the garlic clove, lightly crushed, and sauté for a minute until fragrant. Crumble the sausage into the pan and cook for about 5 minutes, stirring occasionally, until it’s browned and fully cooked. Remove the sausage from the pan and set it aside. In the same pan, add the artichokes and sauté them for about 10 minutes over medium heat, adding a bit of water if necessary to help soften them. Season with salt and continue cooking until they are tender and lightly browned.
While the artichokes cook, preheat your oven to 200°C (390°F), and line a 20cm (8-inch) tart pan with parchment paper. Roll out the chilled dough on a lightly floured surface to about 2-3 mm thickness. Gently transfer the dough to the tart pan, pressing it into the edges. Poke a few holes in the bottom with a fork to prevent air bubbles, then place another sheet of parchment paper on top of the dough. Add pie weights, or alternatively, dry beans, to weigh the dough down. Blind bake the crust in the pr
