Quiche with artichokes and goat's cheese

Total time: 1hr 05m
Preparation Time: 30m

For 8 piece

Nutritional Information

Contains 459 Kcal, 11g Protein, 27g Carbohydrates, 34g Fat


  • Pastry
  • 500 g puff pastry dough, rolled into a circle
  • Filling
  • oil for frying
  • 280 g artichoke hearts in oil, drained, halved
  • 2 eggs
  • 2 dl full cream
  • 100 g goats' cheese (e.g. Le petit Chevrier Surchoix), coarsely grated
  • 3 tsp thyme, finely chopped
  • 0.25 tsp salt
  • a little pepper
  • 100 g soft goats' cheese (e.g. Chavroux Tendre Bûche), broken into chunks
  • Utensils
  • 8 ovenproof ramekins (each approx. 10 cm in diameter), greased and floured

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  • Pastry

    Cut out 8 circles (each approx. 12 cm in diameter), place in the prepared ramekins, prick firmly, chill for approx. 15 mins.
  • Filling

    Heat the oil in a frying pan, fry the artichoke hearts for approx. 5 mins. until crispy, place in the pastry cases. Whisk together the cream, eggs, grated goat's cheese and thyme, season, pour into the cases. Top with fresh goat's cheese.
  • To Bake

    Approx. 35 mins. on the bottom shelf of an oven preheated to 180°C. Remove the quiches from the oven, remove from the ramekins and leave to cool on a rack.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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