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
-
20 minLunchmild olive oil, extra fine mushroom, Organic chickpeas in pot, chickpea flour, wheat flour, baking powder, noble yeast flakes, tap water, Baton vegan mayonnaise, lamb's lettuce,vegan omelette with mushrooms
-
30 minLunchflour, paprika, egg, bread-crumbs, young cheese, mixed leaf lettuce, red pointed pepper, fennel bulb, Apple, pear, honey mustard dressing, butter, liquid baking product,colorful salad with cheese sticks
-
35 minLunchorange, laurel leaf, jelly sugar, orange juice, cranberry,orange-cranberry jam with laurel
-
15 minLunchmedium sized egg, tap water, unsalted butter, fresh basil, chilled hüttenkäse cheese, romatomat,omelet with hüttenkäse and basil
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it