Mini quiches with green asparagus and artichoke hearts

Name: mini quiches with green asparagus and artichoke hearts
Total time: 45 min
Yield: 6
Ingredients: 500 gram green asparagus; 1 look artichoke hearts; 6 slice cream butter puff pastry; 6 egg; 150 gram grated goat's cheese; 150 ml Greek yoghurt; 3 tablespoon fresh oregano

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.