Artichoke and Mushroom Quiche

Name: Artichoke and Mushroom Quiche
Prep time: 30 min
Total time: 30 min
Ingredients: 225 g/½ lb mushrooms, cleaned and sliced; 25 g/1 oz/2 tablespoons butter; 1 wholewheat pastry case, baked blind; 5 artichoke hearts; 150 ml/5 fl oz/⅔ cup sour cream; 2 eggs, beaten; generous handful of chopped parsley seasoning to taste; 50 g/2 oz/½ cup Gruyère cheese, grated

Preparation info

Difficulty
Easy
Ready in
30 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

Quick to make and good to eat, this quiche deserves a permanent place in your repertoire.

Ingredients

1 wholewheat pastry case, baked blind
25 g/1 oz/

Pastry
Vegetarian

Method

Pre-heat the oven to 200°C/400°F/Gas mark 6. Melt the butter, and cook the mushrooms until tender. Drive off the liquid by raising the heat. Add the rest of the ingredients, then pour into the pastry case and b