Blue cheese and artichoke mini-quiches

Recipe from: 3/19/1998 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 1
    quantity basic shortcrust pastry, pressed into six or seven 10-cm round ribbed pie dishes and baked
  • FILLING
  • 10
    ml
    olive oil
  • 250
    g
    large fresh brown mushrooms, diced
  • 2
    cloves garlic, crushed
  • 30
    ml
    fresh sage
  • 400
    g
    artichokes, drained and quartered
  • 125
    g
    blue cheese
  • 2
    extra-large eggs
  • 150
    ml
    fresh milk
  • salt and freshly ground black pepper
 

Method

+/- 15 min
 
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.
 

Read more on: bake  |  dairy
 

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