Artichoke and Mushroom Quiche

Preparation info

    • Difficulty


    • Ready in

      30 min

Appears in

The New Vegetarian

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.


  • 1 wholewheat pastry case, baked blind
  • 25 g/1 oz/2 tablespoons butter
  • 225 g/½ lb mushrooms, cleaned and sliced
  • 5 artichoke hearts
  • 2 eggs, beaten
  • 150 ml/5 fl oz/ cup sour cream
  • 50 g/2 oz/½ cup Gruyère cheese, grated
  • generous handful of chopped parsley seasoning to taste


    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 bake for 25 minutes.