Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Artichoke Quiche
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- #35846
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 package (9-inch) pie crust
1 jar (6 ounce size) marinated artichoke hearts, drained and coarsely chopped
4 ounces bacon or sun-dried tomatoes, chopped into bits
1 small onion, chopped
1 bunch scallions, chopped
2 cloves garlic, minced
1 red pepper, cut into 1-inch long, thin strips
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
1 cup shredded Swiss cheese
1/2 cup Parmesan cheese
3 large eggs
1 tablespoon Dijon mustard
1/4 cup heavy cream
1/2 cup light cream
1/4 teaspoon nutmeg
salt and pepper
directions
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 degrees F.
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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nutrition data
498 calories, 36 grams fat, 21 grams carbohydrates, 21 grams protein per serving.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
March 8, 2008
PLSE EXPLAIN BAKING MIX , BUT THE REST SOUNDS LIKE A FABLOUS RECEIPE, WILL BE TRYING IT NEXT WEEKEND. I'LL BE SURE TO GET BACK TO YOU WITH THE FINAL RESULTS AND COMMENTS....
March 4, 2008
The flavor is great with the sun dried tomatoes