|Recipe Name:||Artichoke Quiche||Submitted by:||Administrator|
|Number of Servings:||6|
1 9-inch pie crust
1 Jar, 6-oz marinated
artichoke hearts drained
and coarsely chopped
4 Ounce(s) Bacon or sundried tomatoes
chopped into bits
1 Onion, chopped
1 Scallions, chopped
2 Cloves garlic, minced
1 Red pepper, cut into 1-inch
long thin strips
1/4 Cup(s) Chopped fresh parsley
3 Tablespoon(s) Chopped fresh basil
1 Cup(s) Shredded Swiss cheese
1/2 Cup(s) Parmesan cheese
1 Tablespoon(s) Dijon mustard
1/4 Cup(s) Heavy cream
1/2 Cup(s) Light cream
1/4 Teaspoon(s) Nutmeg
Salt and pepper
From: firstname.lastname@example.org 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.
REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 176
Total Fat: 20g