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Artichoke quiche, with Fontal and Trentingrana

by Ada Parisi
5 min read

Artichoke quiche: Today I tried with a dish really tasty artichokes, one of my favourite vegetables, cheese and Tan, Fontal and Trentingrana. For this quiche with artichokes I prepared a shortcrust pastry with turmeric, wholemeal flour, butter and eggs, and then a delicious stuffed with artichokes, Fontal cheese and egg cream and Trentingrana of Caseificio del Primiero. Is’ considered to be obviously a hearty main dish, whom I serve simply with a fresh mixed salad. You can customize the filling using other vegetables or other types of cheeses, Since the pies are one of the most versatile kitchen dishes. If you are not very used to clean the artichokes, on my YouTube channel also find the VIDEO TUTORIAL FOR CLEAN ARTICHOKES perfectly.

turmeric, a superfood to use in the kitchen

As you can see, for a while now’ by the time I'm adding, where can I, turmeric to my recipes, not only for the beautiful bright yellow that gives to foods, But why has anti oxidants, anti inflammatory and anti cancer. Curcumin, the main active ingredient of turmeric, It is however difficult to be absorbed by the body and, to assimilate the best, you have to hire her accompanied by a fat such as extra virgin olive oil, or black pepper. In addition, its precious substances are thermolabile, suffering from i.e. the heat. Then, You must consume raw turmeric preferably (You can spread the dust on gravies, meats, fish, salads) or subjecting it to very short cooking times, If you use the fresh root. Is’ great even in infusions, especially if accompanied by green tea.

If you like quiche with artichokes, also check out the RUSTIC AND CHEESE CAKE WITH ARTICHOKES and have a look at both my QUICHES OF RECIPES, both my RECIPES WITH ARTICHOKES, Since we are in season. And now I leave you to the recipe, Have a nice day!

QUICHE WITH ARTICHOKES AND FONTAL TRENTINGRANA (doses for a round mold of approximately 26 cm)

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


FOR dough crust:

250 grams of flour 00 or

120 grams of butter

Salt, to taste

a teaspoon of turmeric powder

an egg

water or cold milk, to taste


6 whole eggs

100 grams of Trentingrana PDO

200 grams of Fontal

60 ml of cream

salt and pepper, to taste

6 artichoke

extra virgin olive oil, to taste


For the quiche with artichokes must first prepare the pastry crust (unless you use the ready, but homemade is much much good): put the flour on the work surface, the cold butter, diced, turmeric, salt and egg. Kneading by adding lots of cold water (or milk) What is necessary to achieve a smooth dough, smooth and firm. Wrap it in plastic wrap and store it in the refrigerator for about an hour.

Clean the artichokes by removing the outer leaves, the ends and the hardest parts of the stem. Cut them in half, remove the internal barbette and soak them in water acidulated with lemon juice. Then, cut into thin slices. Skip the artichokes in a pan with extra virgin olive oil, salt and black pepper for a few minutes, Why do they have to stay crispy.

In a bowl, Beat the eggs with grated cheese, a little salt and pepper and liquid cream. Cut the Fontal cheese or other soft cheese, diced.

Preheat the oven to 180 degrees static.

Grease the cake Pan you choose and flour it lightly. Coat the cake tin with the shortcrust pastry and prick the bottom with the prongs of a fork. Arrange on bottom of artichoke quiche, then the diced cheese Fontal. Cover with the egg mixture, cream and cheese Trentingrana. Bake the quiche with artichokes and cook for 35-40 minutes or until the surface of the quiche will not be puffed and golden brown. Bon appétit!

MATCHING: We are facing a clear and bold flavors recipe, with a high percentage of fat, balanced by vegetal elements like artichokes. To enhance the flavor of this quiche, we suggest pairing it with a Sicilian white wine (called Ramì Pgi), produced by the farm COS, to Victory. Obtained with a 50% blend of Ickes and Grecanico, This wine scent of orange blossoms, presents citrus shades; the palate is very strong in its acidity and flavor, able to enhance the saline element of the dish and, at the same time, to refresh your mouth fatty elements.

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