Ingredients for 4 people
230 g of short crust pastry
3 Robiola Osella with Artichoke and Thyme
100 g of Prague ham in a single slice
25 g of grated cheese
60 ml of fresh cream
butter and flour for the tin
Cream the Robiola with Artichoke and Thyme, with the eggs, cream and grated cheese.
Butter and flour a 24-cm cake tin (or line with baking paper), line it with the short crust pastry and pour in the Robiola mixture.
Cut the Prague ham into sticks and sink them into the surface of the quiche.
Bake at 180°C for 25 minutes, placing it to cook in the lower part of the pre-heated oven.