Summary

Ingredients

For the dough:

• 180 g flour, (whole rain)
• 2 cloves garlic, pressed
• 75 g butter
• 3 tablespoons water
• salt and pepper

For the filling:

• 2 tablespoon olive oil
• 1 onion (s), red, halved and cut into rings
• 10 canned artichoke hearts
• 100 g pecorino, rated
• 50 g Goronzola, crumbled
• 2 egg (s), beaten
• 1 tablespoon rosemary, finely chopped
• 1 ½ dl milk

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Instructions

1. Sift the flour into a bowl. Add salt and garlic. Rub the cold butter cut into pieces through the flour, add water and knead everything into a smooth dough. Roll out the dough and line a quiche dish with a 20 cm diameter. Prick the dough several times with a fork.
2. Fry the onion rings in oil for about 3 minutes, add the artichokes and stir-fry for another 2 minutes. Remove from the pan and drain. Mix the two types of cheese with the eggs, rosemary and milk, add the artichokes and onions and season with salt and pepper. Pour the mixture on the dough and bake the quiche in the preheated oven at 200 degrees for about 25 minutes.
3. The quiche can be eaten cold or warm.