If Camembert and Gorgonzola are among your faves you will love this Cheese Marriage Made in Heaven.
Cambozola is a German triple cream cow’s milk cheese reminiscent of French Camembert inoculated with the same blue mold used to make Italian Gorgonzola.
For the Quiche: The pie crust is pressed into the Le Creuset pan. Most of the rind is removed from the cheese and it is roughly sliced.
Frozen artichoke hearts are cooked, drained, cooled, and seasoned with sea salt and fresh ground pepper.
Place artichokes atop the cheese. Add the custard. Go here for my basic quiche custard recipe. Bake at 350 for about an hour maybe 1 and 1/4 hour.
The cheese melts thoughout the quiche, so the flavor is in every bite just like the Brie, Toasted Almond & Herb Quiche.
Didn’t get enough of that delicious Cambozola? Try a green salad, tossed with walnuts, baby heirloom tomatoes, and roasted walnut vinaigrette with warm Cambozola on toasted multi-grain baguette.
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Today’s the day I finally go out and buy a Le Creuset like your pie pan. Oh, yeah, and the pie sounds fabulous. I have an addiction problem with gorgonzola. Once spent an entire weekend with a huge chunk and nearly did myself in when I made a grilled cheese sandwich from it. Too much at once. Love the blog.
The quiche looks great, and I have an addiction problem with gorgonzola, but I can’t stop looking at that pan. Every time you show it, I go to the Le Creuset site and try to order one only to talk myself out of the expense. Today’s the day I follow through. And what a pie! Love the site.
Triple cream and artichokes?? Its like Mardi gras in your mouth!!! Lori Lynn, you always amaze me!
May favorite rich cheeses in a quiche. YUMMMM!!
Lori Lynn, this is one of the most decadent cheeses…moldy bleu combined with creamy brie….Ummmm!