Artichoke and Sausage Quiche

The artichoke and sausage quiche is a savory pie full of flavors that combines the sweetness of artichokes with the tastiness of sausage. Here is the recipe:

Ingredients

• 1 roll of brisée or ready puff pastry (about 230 grams)
• 300 grams of artichokes (you can use fresh ones, cleaned and cut, or ready-made ones in oil, well drained)
• 200 grams of sausage (remove the casing and crumble it)
• 4 large eggs
• 200 ml of fresh cream
• 100 ml of whole milk
• 80 grams of grated cheese (pecorino or parmesan)
• Salt and pepper to taste
• Nutmeg to taste
• Extra virgin olive oil
• Butter for greasing the pan
• Chopped parsley (optional for garnish)

Preparation

1. Pre-heat the oven to 180 °C.
2. Butter a quiche pan or a pie dish with high sides and line it with the brisée or puff pastry, pressing the dough firmly against the edges. Prick the bottom with a fork.
3. In a frying pan, heat a little oil and brown the crumbled sausage until it becomes crispy. Add the artichokes and let them sauté for about 5 minutes. Season with salt and pepper.
4. In a bowl, beat the eggs with the cream and milk. Add the grated cheese, a pinch of nutmeg, salt and pepper, and mix well.
5. Spread the artichoke and sausage mixture over the pastry in the pan. Pour over the egg and cream mixture, making sure it is evenly distributed.
6. Bake for about 35-40 minutes or until the surface of the quiche is golden and the filling has set.
7. Let it cool for a few minutes before serving. You can decorate with chopped parsley for a touch of freshness.

Curiosity

The quiche is a dish of French origin, typical of the Lorraine region. The most famous variant is the quiche Lorraine, which involves the use of bacon. The versatility of the quiche allows it to be customized with a variety of ingredients, and the artichoke and sausage version is a great example of how Italian cuisine can influence and enrich a French classic.