Yield: 6 Servings
|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|
|1 tablespoon||Dijon mustard|
|¼ cup||Heavy cream|
|½ cup||Light cream|
|\N \N||Salt and pepper|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .