Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
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.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
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