Quiche di Robiola carciofi e timo con con bastoncini di prosciutto di Praga

Method

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.