Artichoke-and-shrimp quiche recipe

Quiche with artichokes and shrimps recipe

Preparation and cooking

• - You can use a ready-to-bake pizza dough or make pizza dough according to your favorite recipe or following a recipe of mine listed in our pizza page. Link below!
  Make the other steps of this recipe while your dough is leavening.
• - Thaw shrimps. They should be ready, marinating included, when your artichokes are cooked.
• - Clean, wash and chop leeks.
  Put leeks in a non-stick frying pan together with 1 1/2 tablespoons olive oil and bay leaf.
• - Clean artichokes and cut them into thin slices.
  If you're fast enough, you can help but putting them in water acidulated with lemon juice.
  If not, do it.
• - Meanwhile you're cleaning the latest artichokes, saute leek on very low heat.
  Stir frequently not to brown it.
• - Add artichokes, after draining them very well if dipped in acidulated water.
  Let them flavor for few minutes, stirring now and then.
• - Pour in liqueur and stir.
• - Meanwhile squeeze oranges.
• - Once evaporated the liqueur, add 2/3 of orange juice.
  Season to taste with salt and bring to a boil.
• - A couple of minute before turning off the stove, add a tablespoon of parsley and a tablespoon of chives.
• - Add hot water or vegetable broth according to your taste only if necessary.
• - It takes about 20 minutes to cook artichokes.
• - Let your cooking liquid reduce very well.
• - Meanwhile ...
  ... marinate shrimps. Mix 2 teaspoons olive oil with the remaining orange juice and aromatic herbs.
  Season to taste with salt and stir very well. Dress shrimps and let them marinade for about an hour.
• - Preheat the oven to 180°C (350°F).
• - Grease a baking pan with the remaining olive oil and sprinkle with flour.
• - Line the baking pan with your pizza dough.
• - Prick its bottom with a fork.
• - Spoon your artichoke mixture.
  Level its surface.
• - Bake for 25 to 30 minutes or until the dough is golden.
• - A couple of minutes before the end of cooking sprinkle marinated shrimps, well drained.

Just before serving

• - Let your quiche rest for few minutes.
• - Slice and serve.

Note

Tips

• - The shell of this quiche can be changed as you wish. I made this pizza dough with wholemeal emmer flour. But you can use ready-to-bake pizza dough easily found at the supermarket or puff pastry or salt shortcrust pastry. All ncessary links below!

Menu planning

• - Serve this savory tart cut into thin slices to accompany other fish appetizers. It will be a tasty Italian antipasto in a fish menu. 12 servings in this case.
• - It may be a tasty dinner menu accompanied by other vegetables in season.
• - You could bring it with you to the office for lunch. If you have a microwave, it is better.

Useful links for this recipe

• - Here's the link to pizza page in which you can find your favorite recipe easily.
• - If interested, follow the link for shortcrust pastry recipe.

Healthy eating

• - Clearly the calories of this artichoke quiche tell us that this can be only one-plate meal if we prepare it for our family menu.
• - Fiber per portion: 12.1 grams (daily intake is 23 grams)

Loretta

What's the right wine ?

My husband and I generally pair a good beer with this artichoke tart. Pairing a wine with artichoks may be problematic.