Artichoke Quiche

Title:
Artichoke Quiche

Yield:
6 Servings

Categories:
Eggs




Ingredients:





     1    9-inch pie crust


     1    Jar (6-oz) marinated


          -artichoke hearts; drained


          -and coarsely chopped


     4 oz Bacon or sundried tomatoes;


          -chopped into bits


     1 sm Onion; chopped


     1 bn Scallions; chopped


     2    Cloves garlic; minced


     1    Red pepper; cut into 1-inch


          -long; thin strips


   1/4 c  Chopped fresh parsley


     3 tb Chopped fresh basil


     1 c  Shredded swiss cheese


   1/2 c  Parmesan cheese


     3 lg Eggs


     1 tb Dijon mustard


   1/4 c  Heavy cream


   1/2 c  Light cream


   1/4 ts Nutmeg


          Salt and pepper






 From: tww@quartet.ho.att.com


 


 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.