Filter
Reset
Sort ByRelevance
Danilynn
Mini quiches with green asparagus and artichoke hearts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Let the artichoke hearts drain.
-
Slice the basil.
-
Cut the woody tops of the asparagus and cut the asparagus into pieces of 2 cm.
-
Boil the asparagus steaks in plenty of boiling water with a little salt in 3-4 minutes.
-
Rinse them in a sieve under cold water and let them drain well.
-
Cut the artichoke hearts into sections of about 1 cm thick.
-
Roll out the slices of puff pastry a little.
-
Line each mold with a slice of puff pastry, press the edge well and let the dough protrude over the edge of the mold.
-
Beat the eggs with the cheese, yogurt, oregano, some salt and black pepper and spread this mixture over the molds.
-
Divide the asparagus and artichoke hearts.
-
Slide the molds into a ridge in the middle of the oven and bake until golden brown and done in 20-25 minutes.
-
Let them cool and transport them in their molds, covered with aluminum foil.
Blogs that might be interesting
-
10 minLunchsoft butter, dijon mustard, fresh baguette, curly lettuce melange, cream brie, sweet pickle, tomato,baguette with brie
-
20 minLunchmixed leaf lettuce, cherry / Christmas, yellow bell pepper, Red onion, green apple, smoked chicken fillet, walnut, white raisin, olive oil, balsamic vinegar, garlic, honey, mustard,smoked chicken salad with honey-mustard dressing
-
20 minLunchcouscous, boiling water, sweet pointed pepper, small red onion, kaki fruit, goat cheese 55, unsalted roasted almonds, fresh parsley, lemon, mild harissa, extra virgin olive oil,couscous with kaki fruit, goat cheese and harissa
-
20 minLunchcoriander, leaf parsley, half to half chopped, egg, cumin powder, shallot, lemongrass, bacon, bread-crumbs, meat tomato, chili pepper, lime, olive oil,lollipop of lemongrass
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it