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Mushroom quiche with artichokes and feta

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Ingredients for 1 servings:

  • 400 g puff pastry
  • 1 can artichoke hearts, approx. 240 g, drained, quartered
  • 200 g mushrooms, in half slices
  • 2 tbsp butter
  • salt and pepper
  • 250 g feta cheese, finely diced
  • 6 eggs
  • 50 ml cream
  • 1 tbsp rosemary, chopped
  • Flour, for rolling out

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Heat the butter in a pan and fry the mushrooms for 5 minutes. Season with salt and pepper. Whisk the eggs with the cream, then season with salt and pepper. Preheat oven to 200°C (top and bottom heat). Roll out the puff pastry into a rectangle on a floured surface and place it on a baking sheet lined with baking paper, forming a rim. Arrange the artichokes, mushrooms, and feta cubes on the pastry base and pour the beaten eggs over them. Sprinkle with rosemary and bake for about 35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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