Ricotta Artichoke Mini Quiche

This is the best tasting quiche I have ever tasted! So easy to make into little mini tartlet quiche, muffin quiche for portion control, or a whole quiche pie. This is just the perfect little savory for your tea table, holiday table or appetizer for your next party… this will be a fave for sure!

1 (14 oz) package refrigerated pie dough (2 sheets or 2 pie crusts)

1/4 cup ricotta cheese

1/4 cup Parmesan cheese

12 canned artichoke hearts

1/2 cup heavy whipping cream

1 large egg

1/4 tsp minced dried onion

1/4 tsp salt

1/8 tsp ground black peppers

Preheat oven to 350 degrees.

Lightly spray 12 tartlet pans or muffin pans with nonstick cooking spray.

Unroll dough sheets or open pie crust.  On a lightly floured surface, roll out the dough.  TIP:  I used the pie crust and used a pastry cutter and cut out rounds from the pie crust and put them directly into my cupcake or mini muffin wells.  Press the dough circles into the bottom of the wells.

Prick the dough with a fork.  Place the pans on a rimmed baking sheet, and bake until crusts are light gold brown, about 5 to 7 minutes.  Let cool on baking sheet.

Place 1 tsp ricotta cheese and 1 tsp Parmesan cheese in each muffin well.

Drain artichoke hearts well, and cut each into a 3/4 inch round section.  I just cut them in half because I like a chunky quiche.  Place an artichoke heart in the center of each prepared well.

In a small bowl, combine cream, egg, salt, pepper and onion.  Whisk to blend.  Fill each muffin well with mixture.  I like to top each one off with some more parmesan cheese.

Bake until quiche are set and lightly browned, 14 to 16 minutes.   For cupcake pans it may be 20 to 30 minutes.

Let cool slightly before removing from the pans.

Serve warm

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Ricotta and Artichoke Quiche

Author: Anita Casano

This delicious quiche can be made into mini size or one big pie. The flavor in every bite is on another level!

Ingredients

• 1 14 oz package refrigerated pie dough (2 sheets) Or 2 pie crusts
• 1/4 cup Ricotta cheese
• 1/4 cup Parmesan cheese
• 12 canned artichoke hearts
• 1/2 cup heavy whipping cream
• 1 large egg
• 1/4 tsp minced dried onion
• 1/4 tsp salt
• 1/8 tsp ground black pepper

Instructions

1. Preheat oven to 350 degrees
2. Lightly spray 12 tartlet or muffin pans with non stick cooking spray. You can also use one whole pie crust
3. Unroll the pie dough or unwrap the pie crust dough
4. On a lightly floured surface, roll out the dough. I did not roll out the pie crust, I just unwrapped it and used a round pastry or cookie cutter. Press the dough into the bottom of the muffin wells
5. Put the pan on a baking sheet and put in the oven for about 10 minutes. Let cool
6. Place 1-2 tsp Ricotta cheese and 1-2 tsp parmesan cheese (depending on the size of the pan you are using) into each of the muffin wells.
7. Drain artichoke hearts completely. Chop into bite sized chunks. Place a few pieces of the artichoke hearts into each muffin well.
8. In a small bowl, combine the egg, cream dried onion, salt and pepper. Whisk together
9. Fill each muffin well with egg and cream mixture. I like to top each muffin well with some additional parmesan cheese
10. Place baking pan on top of a cookie sheet and bake for about 15 -30 minutes (depending on what size pan you are using)
11. Let cool slightly before removing the quiche from the pan.
12. Plate and enjoy!!!