The quiche with artichokes, speck, and brie is a rich and flavorful savory pie, a great idea to prepare for dinner.
The savory pie is an excellent idea and a solution to please everyone, my son loves savory pies, and I often make them to make him happy.
A base of shortcrust pastry with a tasty filling of pan-cooked artichokes, speck, brie cheese, as well as the classic cream of cream and eggs that characterizes the quiche.
You can prepare the shortcrust pastry at home by following my recipe by clicking here, but if you’re in a hurry, you can use the ready-made one you’ll find in supermarket fridges.
The same goes for the artichokes, in my case, I used those already cleaned and frozen, as I had little time, I prepared this savory pie first for dinner.
The quiche with artichokes, speck, and brie is perfect for savory buffets, you can prepare it for your picnics, and it’s also great to eat cold.
- Portions: 4
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 1 roll of shortcrust pastry
- 400 g of cleaned artichokes
- 80 g of speck in sticks
- 200 g of brie cheese
- 3 eggs
- 200 ml of cooking cream
- 3 tablespoons of grated Parmesan
- Half spring onion
- to taste salt
- to taste white pepper
- to taste extra virgin olive oil
Steps
Clean and cut the artichokes into wedges. Finely chop the onion and gently sauté it in a pan with extra virgin olive oil.
Add the artichokes, season with salt and pepper, and cook for a couple of minutes while stirring, then add a glass of water and cook for 15 minutes over moderate heat.
If the water dries up and they are not fully cooked, add a little more to complete the cooking.
When the artichokes are cooked, you can prepare the filling cream.
In a bowl, pour the beaten eggs, beat them with a fork, add two pinches of salt and the grated Parmesan, and mix.
Then pour in the cooking cream and mix again.
Place the shortcrust pastry with the parchment paper in a baking dish, prick the bottom with a fork.
Pour the prepared cream inside.
Start adding the cooked artichokes into the cream.
Cover with speck sticks.
Finish with slices of brie cheese.
Curl the outer edges to close the pie.
Bake at 356°F for about 40 minutes.
The quiche with artichokes, speck, and brie can be prepared well in advance and reheated when needed.
