Mini Artichoke-Ricotta Quiches

Mini Artichoke-Ricotta Quiches
Mini Artichoke-Ricotta Quiches (center), pictured with Shrimp-Tapenade Canapés (left), and Green Grape–Chicken Salad Tea Sandwiches (right)

Delicate Mini Artichoke-Ricotta Quiches add a nice crunch to your savory course. Quiches are pictured with Shrimp-Tapenade Canapés (left) and Green Grape–Chicken Salad Tea Sandwiches (right).

5.0 from 1 reviews
Mini Artichoke-Ricotta Quiches
 
Yield: 12
Ingredients
  • 1 (14.1-ounce) package refrigerated pie dough (2 sheets)
  • ¼ cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 12 canned artichoke hearts
  • ½ cup heavy whipping cream
  • 1 large egg
  • ¼ teaspoon salt
  • ¼ teaspoon minced dried onion
  • ⅛ teaspoon ground black pepper
Instructions
  1. Preheat oven to 350°.
  2. Lightly spray 12 (2½-inch) tartlet pans with nonstick cooking spray.
  3. Unroll both sheets of pie dough on a lightly floured surface. Using a 3½-inch round cutter, cut 6 rounds from each sheet of dough. Press dough circles into prepared tartlet pans. Prick dough lightly with a fork. Place tartlet pans on a rimmed baking sheet, and refrigerate for 30 minutes.
  4. Bake until crusts are light golden brown, 5 to 7 minutes. Let cool completely in tartlet pans on baking sheet.
  5. Place 1 teaspoon ricotta cheese and 1 teaspoon Parmesan cheese in each cooled tartlet shell.
  6. Drain artichoke hearts well, and cut each into a ¾-inch round section, discarding root end. Place an artichoke round in the center of each prepared tartlet shell.
  7. In a small bowl, combine cream, egg, salt, onion, and pepper, whisking to blend. Fill each shell three-quarters full with cream mixture.
  8. Bake until quiches are set and lightly browned, 14 to 16 minutes. Let cool slightly before removing from tartlet pans.
  9. Serve warm.
Notes
MAKE-AHEAD TIP: Quiches can be baked a day in advance, placed in airtight containers, and refrigerated until needed. Reheat on a rimmed baking sheet in a 350° oven for 4 to 6 minutes.

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May/June 2016

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