Recipe Centre

Blue cheese and artichoke mini-quiches

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:
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.

Recipe From : YOU March 19, 1998

Recipe from YOU : March 19, 1998 See what YOU has in store this month. Subscribe now and save!