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.
Discover more from Taste With The Eyes
Subscribe to get the latest posts sent to your email.
You just increased my appetite. ha-ha
Alright already!!! You got my savory attention – gawd… artichokes, gorgonzola cheese – could you hit me any harder – two of my very favourite things. I resisted getting some gorgonzola at my local Italian cheese place and now I’m sorry I did.
I really hate it when I start drooling – it makes such a mess of my clothes.
Love, love, love artichokes.
Never heard of this Cambozol..?
Looks fab
Merci