Quiche with Artichoke and Broad Beans

Quiche with Artichoke and Broad Beans

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Quiche with Artichoke and Broad Beans
20/01/2015
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Preparation30 min.
Cooking55 min.
Тotal85 min.
Servings4-6

Ingredients

  • butter dough
  • flour - 1 1/5 cups (300 g)
  • salt - 1/2 tsp
  • butter - 1/2 cup (125 g), in pieces
  • water - 4 - 6 tbsp, icy
  • stuffing
  • green onions - 1 bunch, finely chopped
  • olive oil - 4 tbsp
  • broad beans - 2/3 cup (150 g), frozen, then thawed
  • artichokes - 6.5 oz (180 g), frozen, then thawed
  • salt - to taste
  • black pepper - to taste
  • white wine - 3 tbsp, dry
  • ricotta - 7 tbsp
  • eggs - 3
  • thyme - 1 tbsp, finely chopped
measures

How to cook

To prepare the butter dough: Sift the flour and salt. Use a blender to blend and mix in the butter until the mixture becomes crumbly. Add the water. Knead quickly in order to get a hard dough.

Gather up all the crumbs and form a ball. Wrap them in a plastic bag and cool in the fridge for 1 hour. Heat the oven.

Prepare a baking form with a 10″ (25 cm) diameter. Fry the green onions on low heat about 5 min. Add the broad beans and artichoke. Sprinkle with salt and black pepper.

Pour in the wine and let it simmer for 10 min. Mix the ricotta, eggs, thyme, salt and pepper. Roll out a dough 3/16 thick onto a floured counter. Place it in the prepared pie form, cutting off the excess around the edges.

Pierce the top all over with a fork. Arrange the vegetables in the dough and pour the ricotta mixture over them. Bake 25-35 min, until the color changes to golden brown.

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