Artichoke and dried tomato quiche with natural sheep’s milk yoghurt

For 4 people – Preparation time 30 minutes – Cooking time 40 minutes – Easy

Ingredients for the shortcrust pastry

  • 200 g of flour
  • 100 g of butter
  • 75 ml of water

Ingredients for the cream

  • 2 natural sheep’s milk yoghurts
  • 150 g of fluid sheep’s cream
  • 3 eggs
  • Salt, pepper, nutmeg to taste
  • 100 g of dried tomatoes
  • 200 g of artichoke hearts (canned)
  • ¼ bunch of parsley

Preparation of the shortcrust pastry

  1. Add the soft butter to the flour and knead with your fingertips for 3 minutes
  2. Give the mixture a sand-like texture by rubbing it between your hands.
  3. Stir in the water and form the dough in a ball.
  4. Let the dough rest for two hours. Line 1 pie dish.
  5. For the garnish, cut the artichokes if necessary, then the dried tomatoes into pieces.

Preparation of the cream

  1. Whip the eggs, sheep’s milk yoghurt and cream together
  2. Add salt, pepper and nutmeg.
  3. Fill the bottom of the pie with the garnish.
  4. Pour the mixture over it and the chopped parsley.
  5. Bake for 40 minutes at 170°C