Artichoke and Mushroom Quiche
Healthy, because
Even smarter
Artichokes owe their unmistakable, tangy aroma to the bitter substance cynarin. Cynarin helps to lower cholesterol levels, supports the liver in its detoxification work, and activates the flow of bile. The eggs in this recipe also provide protein.
You can always use other vegetables that you have, and for a lighter variation, substitute heavy cream with milk!
Ingredients
- Ingredients
- 1 can Artichoke hearts 8-9 ounces)
- 7 ozs button Mushroom
- 2 Tbsps butter
- salt
- freshly ground peppers
- 9 ozs Feta
- 6 eggs
- 2 fluid ozs Whipped cream
- 14 ozs Puff pastry dough
- Pastry flour (for dusting the work surface)
- 1 Tbsp dried rosemary
Preparation steps
Drain the artichoke hearts and cut into quarters. Rinse and chop the mushrooms. Saute the mushrooms in hot butter for about 5 minutes. Season with salt and pepper. Cube the feta. Whisk the eggs and cream. Season with salt and pepper.
Preheat the oven to 400°F.
Roll the puff pastry onto a floured surface. Line a baking dish with parchment paper. Line the puff pastry in the baking dish, forming an edge. Spread the artichokes, mushrooms and feta cubes on the pastry. Pour in the egg mixture. Sprinkle with rosemary. Bake for about 35 minutes. Remove from the oven and serve immediately.
