Artichoke quiche

Yield: 6 Servings

Measure Ingredient
1 \N 9-inch pie crust
1 \N Jar (6-oz) marinated artichoke hearts; drained and coarsely chopped
4 ounces Bacon or sundried tomatoes; chopped into bits
1 small Onion; chopped
1 bunch Scallions; chopped
2 \N Cloves garlic; minced
1 \N Red pepper; cut into 1-inch long; thin strips
¼ cup Chopped fresh parsley
3 tablespoons Chopped fresh basil
1 cup Shredded swiss cheese
½ cup Parmesan cheese
3 larges Eggs
1 tablespoon Dijon mustard
¼ cup Heavy cream
½ cup Light cream
¼ teaspoon Nutmeg
\N \N Salt and pepper

From: tww@...

Date: Sun, 24 Sep 1995 19:19:10 GMT from Sarah Leah Chase's "Cold Weather Cooking" (with a few minor changes...) 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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