Artichoke Quiche and Mushrooms
Artichoke quiche and mushrooms is a recipe with fresh ingredients from the flower vegetable category. Try this and other recipes.
Ingredients
- 200 g oyster mushrooms
- 200 g marinated artichoke hearts (canned)
- 1 Tbsp clarified butter
- 3 sheets filo dough (frozen, diameter about 30 cm)
- 2 tbsp liquid butter
- 200 g whipping cream
- 6 Eggs
- Salt
- Pepper
- 1 bunch Basil
Instructions
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1.
Let the pastry thaw. Clean the mushrooms and cut into bite-sized pieces. Drain the artichokes and let them dry. Cut very large pieces in half if needed. Quickly brown the mushrooms in hot clarified butter on all sides, then allow to cool.
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2.
Preheat oven to 180 °C (convection). Line a tart tin with the filo dough, brushing each sheet lightly with butter and overlapping the edges slightly. Spread the mushrooms and artichokes over the dough. Whisk the cream with the eggs, seasoning with salt and pepper.
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3.
Pour the mixture over the mushrooms and bake in the preheated oven for about 30–40 minutes (the egg custard should set and be lightly browned; cover with foil if necessary). Wash, dry, and cut basil into strips. Sprinkle over the finished quiche.
