Artichoke Quiche
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Artichoke Quiche
  Artichoke    Quiche    Eggs  
Last updated 6/12/2012 1:05:06 AM. Recipe ID 29910. Report a problem with this recipe.
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      Title: Artichoke quiche
 Categories: Eggs
      Yield: 6 Servings
 
      1    9-inch pie crust
      1    Jar (6-oz) marinated
           -artichoke hearts; drained
           -and coarsely chopped
      4 oz Bacon or sundried tomatoes;
           -chopped into bits
      1 sm Onion; chopped
      1 bn Scallions; chopped
      2    Cloves garlic; minced
      1    Red pepper; cut into 1-inch
           -long; thin strips
    1/4 c  Chopped fresh parsley
      3 tb Chopped fresh basil
      1 c  Shredded swiss cheese
    1/2 c  Parmesan cheese
      3 lg Eggs
      1 tb Dijon mustard
    1/4 c  Heavy cream
    1/2 c  Light cream
    1/4 ts Nutmeg
           Salt and pepper

  Line 9-inch quiche dish or pie plate with crust.
  Refrigerate. Saute bacon in large skillet over medium-high heat until
  browned. Reduce heat to medium and add onion, scallions, garlic and
  pepper. Cook until vegetables are softened, for about 10 minutes. Add
  artichoke hearts. Cook another 3 minutes. Remove from heat and add
  parsley, basil, salt, and pepper.  Preheat oven to 375. Sprinkle
  swiss and parmesan cheese over crust. Top with artichoke mixture.
  Whisk together eggs, mustard, heavy and light creams.  Season with
  nutmeg. Pour evenly over artichoke minute in crust.  Bake until
  puffed and set, about 45 minutes. Serve warm or at room temperature.
  




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Recipe ID 29910 (Apr 03, 2005)

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