Ingredients
-
1
-
2
-
4
-
3 - 4
-
6
-
1 - 2
-
1/4
-
1/4
-
1
-
-
-
-
-
-
Directions
Artichoke Quiche, This quiche makes a yummy, light dinner. Serve with a mug of soup, and a small tossed salad to complete the meal., 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., 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.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut Artichoke Hearts Into Quarters, or Large Dice. |
|
2
Done
|
in Frying Pan Over Low Heat, Add Oil, Saute Whole Garlic Cloves For a Minute or So. |
|
3
Done
|
Add Artichoke Hearts and Saute Them Until They Start to Brown. |
|
4
Done
|
Remove Garlic Cloves, and Let the Artichokes Cool. |
|
5
Done
|
in a Bowl, Beat the Eggs, Add the Cream, Romano and Mozzerella Cheeses and Pepper, Mixing Well. |
|
6
Done
|
Add the Artichokes and the Oil from the Pan to the Egg Mixture, Mix Well. |
|
7
Done
|
Spoon Mixture Into Pie Crust. |
|
8
Done
|
Bake in Preheated 350f Oven For 35 Minutes or Until Filling Is Set and Just Starts to Brown. |
