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
  • 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
  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.
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.

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime, May/June 2016 today!

May/June 2016



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