Artichoke mini quiches

    Artichoke mini quiches

    (63)
    49saves
    30min


    64 people made this

    About this recipe: These minature quiches are so simple to make since there's no pastry - great for a party.

    Ingredients
    Serves: 16 

    • 175g (6 oz) tinned artichoke hearts
    • 1 onion, chopped
    • 1 clove garlic, peeled and minced
    • 8 eggs, lightly beaten
    • 115g (4 oz) grated Cheddar
    • 115g (4 oz) grated Gruyere
    • 150g (5 oz) grated Parmesan
    • small bunch fresh parsley, roughly chopped
    • 1 tablespoon finely chopped fresh tarragon
    • 1/4 teaspoon freshly ground black pepper
    • 1 dash chilli sauce, such as Tabasco
    • 1 dash Worcestershire sauce
    • 4 tablespoons dried breadcrumbs

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 160 C / Gas mark 3. Lightly grease mini muffin tin.
    2. Over medium heat in a medium saucepan, slowly cook onion and garlic until tender.
    3. In a blender or food processor, mix artichoke hearts, eggs, Cheddar, Gruyere, Parmesan, parsley, tarragon, black pepper, chilli sauce and Worcestershire. Blend until smooth. Stir in the onions, garlic and dried breadcrumbs.
    4. Fill the muffin moulds approximately half full with the mixture. Bake in the preheated oven 12 to 15 minutes, until firm and lightly browned. Serve warm.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (63)

    Reviews in English (62)

    by
    52

    Being a Professional caterer for over 25 years, this recipe is actually a staple on my Hors d'oeuvre list for at least the last 15. Customers love these. I did, however, change a few things. I found that processing ingredients was definitely not a good idea- end result is too pasty. I coarse chopped the artichokes and onions, added more hot sauce, and some Italian dressing without the oil. I just use seasoned bread crumbs, eliminating the need for Italian seasoning. Bake in mini muffin pans 350 10 min.  -  03 Jan 2005  (Review from Allrecipes US | Canada)

    by
    34

    My wife made these yesterday and had the following suggestions - double or even triple the artichoke as the flavor got lost in all the cheese - too many eggs - not enough breadcrumbs - she also plans to bake these in a shallow pan so she can cut them into small squares - I thought they tasted like cheesy scrambled eggs myself  -  21 Jun 2002  (Review from Allrecipes US | Canada)

    by
    21

    As written I couldn't understand why this recipe would be called artichoke bites using only one jar of artichokes. There seemed to more egg in this then anything else, so I cut the eggs down to four and used four jars of the artichokes. It turned out delicious!  -  06 Jan 2003  (Review from Allrecipes US | Canada)

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