About this recipe:These minature quiches are so simple to make since there's no pastry - great for a party.
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
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat oven to 160 C / Gas mark 3. Lightly grease mini muffin tin.
Over medium heat in a medium saucepan, slowly cook onion and garlic until tender.
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.
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 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.