Artichoke quiches

1 artichoke

1 white onion

3 tablespoons extra virgin olive oil

2 eggs

1 tablespoon single cream

1 tablespoon grated

Parmigiano Reggiano

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.