This artichokes and calamint quiche is a great way to add more fibers to your diet!

Veggie pies and quiches are a great way to add fibers to your diet, and this artichokes and calamint quiche is no exception.  I came up with this recipe because I just needed to use the artichokes that were sitting in the fridge. I had some puff pastry, eggs and artichokes and the idea came quickly: mix a very French recipe like a quiche, with a truly Roman dish like stir fry artichokes with calamint.
In less then 20 minutes I had this incredible dish, that is perfectly balanced with proteins, vegetables and carbs. It’s perfect for a sunday brunch, or for a party.

Artichokes and calamint health facts

We already touched on the benefits of artichokes, rich in fibers, minerals and vitamins are a perfect addition to everyone’s diet. Calamint is a bushy herb that has been used as a medicinal plant for ages. It might help digestion, its essential oil is widely used in herbal medicine to relieve stomach aches and cramps.

Veggie quiche: variations and ideas to reduce food waste

Calamint has a very distinct flavor that matches perfectly with the artichoke, a very traditional dish in Rome is stir fry Artichokes with calamint. In spring it is widely cooked in many households. However you can use mint too, or also other herbs, like parsley or oregano. If you do not have artichokes you can use any left over cooked vegetables you have in your fridge.

You could also use other cheese. This is the perfect dish that you can make when you have some veggies in the fridge that you do not know how to use.

If you want to make it richer you could add some sausages or bacon to the pie.

If you do not have puff pastry, you can use a simple pizza dough or my perfect no-yeast pizza dough.

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Artichokes and calamint quiche

Course pies

Cuisine Italian

Keyword artichoke quiche

Ingredients

• 350 gr of cooked artichokes my artichoke stir fry are perfect for the job!
• 4 eggs
• 100 ml of milk if you like a thicker taste you can use sour cream or 50/50
• salt chilli flakes and lesser calamint
• 3 tbsp of grated parmigiano
• 250 gr puff pastry or pie dough or pizza dough

Instructions

• Preheat the oven to 200°C (390°F). Cover your tray or pie dish with the pastry. If you are using puff pastry, keep it in the fridge while preparing the filling.
• In a bowl crack open the eggs and whisk. Add the cooked vegetables, with the other ingredients and mix well.
• Pour the batter into the pastry and bake in the oven for about 20/25 minutes, and when the surface is golden brown is cooked.
• Serve at room temperature or  cold is even better. I personally love it the day after, all the flavors mingle together and when you slightly reheat it is way tastier.