Artichoke and Mortadella Quiche

This isn’t your typical quiche, we’ve taken it to another level by adding a touch of our classic mortadella. It can be enjoyed as a late morning breakfast or even for a light dinner, that’s the beauty of our Artichoke and Mortadella Quiche!

Serving: 8 people
Difficulty level: intermediate

Artichoke and Mortadella Quiche

Ingredients for 8 people:

  • 1 roll of round puff pastry
  • 5-6 artichoke hearts
  • 5 ounces of mortadella
  • 2/3rd cup of grated Gruyère cheese
  • 40 g di grated parmesan
  • 3/4th cup fresh cream
  • 3 eggs
  • 1 clove of garlic
  • Fresh mint
  • 2 tablespoons of extra virgin olive oil
  • salt and pepper


  1. Cut the artichoke hearts into wedges, then sauté them in a large non-stick pan together with extra virgin olive oil and garlic peeled and crushed. Add a small amount of water and cook for about 10 minutes or until soft. Season with salt and pepper, add the chopped mint. Let cool completely.
  2. In a deep dish mix the grated cheeses with the eggs, which were previously beaten, with the cream and mortadella cut into strips. Season to taste with salt and pepper and stir until you get a homogeneous mixture.
  3. Roll out the puff pastry with the rolling pin on a sheet of baking paper to a thickness of about 3 mm and with this covered in a slightly buttered round 24 cm pan. Pierce the base with the ends of a fork and pour the artichokes inside at room temperature, making sure to distribute them evenly.
  4. Cover with the mixture of cheese, eggs and cream, then level with the back of a spoon and cook in a preheated oven at 350 degrees for about 40 minutes.



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