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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I saved your recipe and finally I made this weekend. Came out delicious.
YUmmm…
Merisi – roasting them! Brilliant!
Charlotte – I’m sure Freddie will love it, maybe with a milder cheese without a blue vein, maybe Brie?
Lori –
Great way to use artichokes. Will try this one with Fr3eddie as he loves artichokes ( s surprise hit of the Great Big Veg Challenge)
Charlotte
xx
Lori Lynn..this combination sounds perfect!! Your preparation of this quiche looks phenomenal..
I have this problem..I buy too many cheeses and hoard them all for myself.. is this going to be another cheese hard to say “no” to? 🙂
It looks too yummy!!
Ciao