Rukmini Iyer recipe: mushroom and artichoke puff-pastry quiche
According to Theguardian, Rukmini Iyer offers a quick mushroom and artichoke puff-pastry quiche that uses ready-rolled puff pastry as a 30-minute alternative to making shortcrust.
Prep 15 min, Cook 25 min, Serves 4. Key ingredients listed are ready-rolled puff pastry, chestnut mushrooms, jarred artichoke pieces, creme fraiche, eggs, a goat’s cheese log, olive oil (or oil from the artichoke jar) and fresh rosemary.
Heat the oven to 200C (180C fan)/390F/gas 6. Fry mushrooms with the olive oil and grated garlic for five to six minutes, then cool. Whisk the creme fraiche, eggs and salt, line a medium roasting tin with the puff pastry, add the mushrooms and artichoke slices, pour over the egg mixture and arrange slices of goat’s cheese and rosemary on top. Bake for 25 minutes until golden, leave to sit for 10 minutes, and serve warm or at room temperature.