recipe at a glance
time: 1-2 hrs
serves/makes: 6recipe id: 35846cook method: oven, stovetop
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
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.
498 calories, 36 grams fat, 21 grams carbohydrates, 21 grams protein per serving
ratings & reviews
Mar 8, 2008 SONNY 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.... Mar 4, 2008 Guest Foodie The flavor is great with the sun dried tomatoes