Time: 1 ora e 40 minuti
Difficulty: Facile

The quiche Lorraine is a savory cake of French origin that has many variations, my recipe is gluten-free but rich in taste with the filling of artichokes and ham. To try!

Ingredients for 4/6 people
250 g Special leavened pastries Molino dalla Giovanna
150 g butter
80 g water
1 g bicarbonate
1 whole egg
1 egg yolk
Potato starch or maize starch allowed for removal
For the filling
3 Roman artichokes
½ glass of still white wine (A trebbiano would match very well)
1 leek
3 slices of cooked ham allowed
100 g fresh milk
4 whole eggs
50 g parmesan cheese
1 lemon
salt up
Ground black pepper

Processing time: 1 hour and 45 minutes
Difficulty level: easy

Proceeding
Pour the mix into a bowl with baking soda and a pinch of salt, add the butter cut into small pieces and begin to knead with the palm of your hand, add the water and eggs and complete the dough to form a smooth and well compact ball. Stir the dough into film and store in the fridge at rest for about 1 hour.
Meanwhile prepare the filling:
Wash the artichoke well and remove the hardest outer leaves, cut the longest part of the stem and peel what is left, divide in half in the direction of the long and remove the inner beard, Fill a glass boull with water squeeze in a lemon and store the artichokes.
Slice very thin slices and until they are all cut again place in water and lemon, take the leek and remove the first skin, divide in half in the direction of long and wash well inside, slice into very thin slices and put aside.
Take a pan and pour two tablespoons of oil, heat over a low heat, drain the artichokes and in the meantime add leeks and brown a few minutes taking care to mix every now and then with a spoon, add the artichokes and cook everything, fade with the until after a few minutes.
When the wine has evaporated, season with salt and pepper, and if the artichokes are still raw, add a glass of water and cook.
At this point peel the eggs in a bowl, with the tines of a fork beat the eggs well, add the milk, parmiggiano, salt and pepper and continue to mix well with the fork.
Take the brisé from the fridge, dust the chopping board with starch, work a few minutes and roll out the dough with the rolling mat to form a disc, line a baking sheet with baking paper roll out inside the disc of brisé dough shaping the edges, Pierce the base with the tines of a fork, add the cooked ham on the sides of the pastry, add the artichokes and beaten eggs.
Wash the tomatoes well and divide them in half, put in the middle of the cake; heat the oven to 180 º º. and when it is temperature will be put to cook for about 45 minutes,when all is well cooked remove from the oven and let rest 15 minutes before serving.