olives & artichoke hearts quiche

 Here the winter is back… Just a few days before Spring is suppose to arrive! Well, no strawberries or crunchy salad yet so why not prepare a nourishing and comforting quiche?

I chose olives and artichokes hearts as it’s easy to find the preserved kind any time of the year and it gives a little taste of the Spring.

I am longing for new vegetables and fruits! Especially eggplants and tomatoes! But seeing the snow falling again, the dim light that it gives, the silenced city, almost asleep, and having my hands around a warm bowl of homemade soup, I find it rather nice!

For this quiche, I made the dough with chestnut and buckwheat flour. It’s a lot more interesting then wheat and I find the quiche to be lighter and more balanced in taste. With the olives’ acidity and the soft artichoke’s hearts, I have to take another bite!

Buckwheat and chestnut dough:

60g chestnut flour
150g buckwheat flour
1/2 tsp xanthan gum
1/2 tsp salt
100g butter (in cubes or thin slices)
1 egg

cold water if necessary

Mix the flours wit the salt.

Add the butter and mix until sandy.

Add the egg. If the dough sticks to the bowl, add a little cold water to form a ball. Wrap in cling film and leave to rest in the fridge for abour an hour.
Turn the oven on at 180°C.

Spread the dough.

Line a tin with parchment paper and cover with the dough. Prick it with a fork and cook for 15 minutes in the oven. Reserve.

Turn the oven at 200°C.
Mix 3 tbsp of minced dill, 10 minced mint leaves, 200g of hard goat cheese, 1 can of artichokes hearts, 20 pitted green olives. 
In a bit of olive oil, in a pan, on middle fire, cook 2 small onions with a pinch of salt. Add the previous mix.
Beat 4 eggs with 1/2 liter of buttermilk, salt and pepper.
Spread the vegetables on the precooked dough and pour the eggs on top. Cook in the oven for 35 to 45 minutes.

One thought on “olives & artichoke hearts quiche

  1. lucylox says:

    Sounds yum – olives and artichokes are a great combo…. Check out my pâté I made the other day 🙂

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