Artichoke Quiche

• 1 sheet pastry dough
• 7/8 pound artichokes
• 1 shallot
• 2 eggs
• 3 1/2 ounces soft cheese
• 7/8 cup mozzarella cheese
• 5/8 cup heavy cream
• 1/2 cup Parmesan cheese
• 3 1/2 ounces pancetta
• 1 garlic clove
• 5 ounces white wine
• extra virgin olive oil
• salt
• ground black pepper

1. Preheat the oven to 190 degrees Celsius.
2. Prepare the artichokes and cut them into quarters.
3. Coarsely chop the garlic and the shallot and saute them in a non-stick pan with 3 tablespoons of extra virgin olive oil.
4. Add the artichokes and saute for a few minutes.
5. Add the wine and allow it to evaporate completely.
6. Once cooked, season to taste with salt.
7. In a bowl, beat the eggs with the heavy cream, the Parmesan cheese, and the robiola. Season to taste with salt and pepper.
8. Place the sheet of puff pastry in a parchment paper-lined pie plate.
9. Place the artichokes, the scamorza cubes, the pancetta bacon cubes and the egg and cheese mixture in the pie plate.
10. Bake for approximately 25 minutes or until golden.
11. Allow the quiche to rest for at least 30 minutes before serving.
12. Serve the quiche warm.

pastry, artichokes, shallot, eggs, soft cheese, mozzarella cheese, heavy cream, parmesan cheese, pancetta, garlic, white wine, extra virgin olive oil, salt, ground black pepper

Taken from www.yummly.com/recipe/Artichoke-Quiche-518361 (may not work)