These are somewhat like mini souffles. As they heat in the oven they puff up with smooth golden tops and then subside a little as they cool.
The raunchy flavour of blue vein cheese is discernible but not overwhelming. If you want a more subtle taste use a creamy blue cheese instead.
The deep smokey flavour of Portobello mushrooms contrasts beautifully with the sharp tang of blue cheese and the sweet mild onion flavour of freshly snipped chives. The chives add a touch of spring.
Blue cheese and mushroom quiches
MAKES 12
80g Portobello mushrooms, chopped 1-2cm
100g blue vein cheese cubed
3 large eggs, size 7
1 cup Greek yoghurt, natural
50g self-raising flour
25g baby spinach leaves (1 handful)
⅓ cup snipped chives
Freshly snipped chives to garnish
Method
I do the mixing using a food processor but mixing by hand or with an electric beater works well too.
Have all the ingredients at room temperature.
Pre-heat the oven to 190°C.
Lightly oil 12 standard size muffin tins
Divide the chopped mushrooms between the muffin tins. Set aside.
Place blue cheese cubes, eggs and Greek yoghurt into the food processor bowl and process briefly until just mixed.
Add the self-raising flour and pulse until combined. Add the spinach and chives and pulse again briefly to mix. Spoon the batter into the muffin tins over the mushrooms, filling almost to the top of each tin.
Bake until lightly golden and the centre springs back when lightly pressed, 15-20 minutes. Remove from the oven and cool a little. Loosen in the tins then turn out on to a wire rack to cool completely.
Store in an air-tight container, preferably in the fridge. Sprinkle with chopped chives to serve.
