Artichoke Quiche

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Title: Artichoke Quiche
Yield: 6 Servings
Categories: Eggs


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


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



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