Artichoke cheese quiche

Ingredients for 1 servings:

• 180 g flour (wholemeal)
• 2 clove(s) garlic, squeezed
• 75 g butter
• 3 tbsp water
• salt and pepper
• 2 tbsp olive oil
• 1 onion(s), red, halved and cut into rings
• 10 artichoke hearts, from the can
• 100 g Pecorino, grated
• 50 g Gorgonzola, crumbled
• 2 eggs, beaten
• 1 tbsp rosemary, finely chopped
• 1 ½ dl milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Discovered in Sicily

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