Artichoke Quiche

Artichoke Quiche created by Nance26

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

Ready In:
45mins
Serves:
Yields:
Units:

ingredients

directions

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

@Dee514
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@Dee514
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"This quiche makes a yummy, light dinner. Serve with a mug of soup, and a small tossed salad to complete the meal."
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  1. iris5555
    This was so good, though I did make quite a few changes. I had roasted some garlic, so used that rather than raw garlic, added some sliced leeks and used parmesan cheese rather than romano.
    Reply
  2. Seattle Lori
    These turned out great. I made a couple of changes: instead of pie crust, I cooked them on hollowed out peppers. And I had some leftover chicken so I threw it in, too.
    • Review photo by Seattle Lori
    Replies 2
  3. Nance26
    Artichoke Quiche Created by Nance26
    Reply
  4. Nance26
    This is delicious! I chop up a couple of cloves of garlic and sauté them and leave them in...otherwise seems like a waste of garlic to me but I do love garlic. I also chop the artichoke hearts pretty fine. Such an easy, quick recipe and very yummy especially for a nice meatless dish. Love!!
    Reply
  5. 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.
    Reply
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