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
-
15 minLunchdried yeast, coconut milk, sugar, rice flour, baking powder, carbonated spring water, sunflower oil, egg, shrimp, Red pepper, coriander,sri lankan hopper with egg
-
25 minLunchherrings, boiled beetroot, silver onion, fresh dill, salt, pepper, Pane dolce vita, butter, mustard, heaps of lamb's lettuce,herring tartare with toast
-
40 minLunchfloury potatoes, butter, milk, egg, nutmeg, arugula, smoked salmon slices, sour cream, dill,icelandic potato waffles with smoked salmon and sour cream
-
5 minLunchsunflower oil, bacon, shallot, garlic, mushrooms, leeks, egg, pepper and salt, fresh parsley,farmers omelette from marie-cecile chimney
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it