Artichoke Quiche

Dee514's Note:

This quiche makes a yummy, light dinner. Serve with a mug of soup, and a small tossed salad to complete the meal.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Serves: 6

Yield: 1.0 9inch Q ...

• 1 (14 ounce) can artichoke hearts, well drained
• 2 garlic cloves
• 4 eggs
• 3 -4 tablespoons grated pecorino romano cheese
• 6 ounces mozzarella cheese, diced small
• 1 -2 tablespoon olive oil
• 1/4 teaspoon ground black pepper
• 1/4 cup light cream
• 1 (9 inch) pie crusts (bottom only)

Directions:

1. Cut artichoke hearts into quarters, or large dice.
2. In frying pan over low heat, add oil, saute whole garlic cloves for a minute or so.
3. Add artichoke hearts and saute them until they start to brown.
4. Remove garlic cloves, and let the artichokes cool.
5. In a bowl, beat the eggs, add the cream, Romano and mozzerella cheeses and pepper, mixing well.
6. Add the artichokes and the oil from the pan to the egg mixture, mix well.
7. Spoon mixture into pie crust.
8. Bake in preheated 350°F oven for 35 minutes or until filling is set and just starts to brown.

Reviews

[PaisleySage]

This was delicious! I made a couple changes: as suggested, I used 8 oz instead of 4 oz of mozzarella and I used 3 cloves of garlic that I smashed once with a flat knife because I like garlic. I had to cook for an extra 15 minutes and it probably could've cooked longer but I was STARVING. Next time I'll use shredded mozzarella and use less olive oil. Thank you for posting I will be saving it.

[Chef #711249]

This was very good. I used a homemade pie crust and added provolone with the mozzarella cheese. I think it would be good with chicken chunks added.

[DreamoBway]

We really enjoyed this for our Mother's Day brunch. Because of a gluten allergy, we made it with a hash brown crust instead with excellent results. Like other reviewers suggested, we used 8 ounces of mozzarella. This was wonderful! Thank you so much for posting!