Artichoke Dip and Quiche

22/05/2023 - Starters and Nibbles

• 500g artichoke hearts, drained and chopped
• 1 cup Hellmans mayonnaise
• 1 cup grated cheese (I use Parmesan, Gruyère or cheddar or applewood smoked cheddar)
• ¼ cup Dijon mustard
• 2tsps Garlic Powder
• Salt and pepper

1. Preheat the oven to 180 degrees.
2. Hold back a little cheese. Mix remaining ingredients until well combined. Spread mixture in a baking dish. Top with the held back cheese.
3. Bake in the preheated oven until bubbly and golden brown, about 15 to 20 minutes.

• 125g butter
• 250g plain flour
• 40g grated parmesan
• 2tsp mustard powder
• 1 egg

1. Rub in flour and butter.
2. Add parmesan and mustard powder with a pinch of salt.
3. Add the egg and as much water as needed to bring the mixture together.
4. Chill pastry while making Artichoke filling

• 2 eggs
• 100ml cream single
• 6 artichokes – quartered

1. Preheat your oven to 200 degrees.
2. Roll out your pastry and line your chosen well buttered quiche tin(s).
3. Fill generously with Artichoke filling and top with artichoke quarters and finish off with the grated cheese.
4. Cook until puffy and golden – approx 10-12 mins for mini quiches and 20-25 for single quiche.

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