Blue cheese and artichoke mini-quiches

Name: Blue cheese and artichoke mini-quiches
Cook time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 10.00 ml fresh chillies 573; 250.00 g brown mushrooms diced; 2.00 garlic cloves, crushed; 30.00 ml fresh sage; 400.00 g artichokes tinned, drained and quartered; 125.00 g blue cheese; 2.00 eggs extra-large; 150.00 ml milk fresh; sea salt and freshly ground black pepper

6 servings Cooking: 15 mins

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Dairy

By Food24 November 03 2009

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Ingredients (9)

FILLING

10.00 ml	fresh chillies — 573
250.00 g	brown mushrooms — diced
2.00	garlic — cloves, crushed
30.00 ml	fresh sage
400.00 g	artichokes — tinned, drained and quartered
125.00 g	blue cheese
2.00	eggs — extra-large
150.00 ml	milk — fresh
	sea salt and freshly ground black pepper

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Method:

Preheat the oven to 190 ºC.
Heat the oil and sauté the mushrooms and garlic for about 5 minutes.
Add the sage, artichokes and two-thirds of the blue cheese. Season well with salt and pepper and spoon into the pie crusts.
Whisk the eggs and milk together and pour over the filling in the pie crusts.
Crumble the remaining blue cheese and bake for about 15 minutes or until set and golden brown.
Garnish with fresh sprigs of sage and serve hot or cold.
Makes 6-7 mini-quiches.