ready in: 15 mins
PRODUCTS USED FOR THIS RECIPE
INGREDIENTS FOR 4 PEOPLE
1 white onion
3 tablespoons extra virgin olive oil
1 tablespoon single cream
1 tablespoon grated
freshly ground salt and pepper
butter for the tins
2 ecodoses of water
1. Clean and cut the artichoke and onion into thin slices. Heat the oil in the open
cooker, add the sliced onion and artichoke, add a little salt and cook,
stirring frequently for 2 minutes on a high heat. Add 1 ecodose
of water, close the cooker, set the valve to position 1 and cook for 2 minutes
after the hiss.
2. In the meantime, beat the eggs, cream and the Parmigiano in a bowl
and season with a little salt and pepper.
Turn off the heat, let the valve vent and remove the lid. Drain the vegetables
from the cooking water, then add them to the egg mixture and stir.
3. Quickly wash the cooker and dry it, pour in 1 ecodose of water and fit
the steaming basket. Pour the egg and artichoke mixture in
3 heatproof moulds or disposable aluminium moulds,
after buttering them. Arrange them in the basket, close the cooker, set
the valve to position 1 again and turn on the heat.
4. Cook the quiches for 6 minutes from the hiss, then remove the cooker from the
heat, let the valve vent and remove the lid. Extract the basket from the cooker
and serve the quiches hot or warm after sprinkling a little black pepper
over the top.