Find your recipes and restaurants here

Blue cheese and artichoke mini-quiches

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


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


+/- 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

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.