Ingredients
-
2
-
3
-
1
-
1/2
-
1
-
1
-
1 1/4
-
1/2
-
4
-
1/2
-
1/4
-
1/4
-
-
-
Directions
Artichoke, Leek, and Ham Quiche Filling, Only one word describes this quiche WOW!! It is so flavorful and rich that it is best served as an appetizer Use with the Quiche Crust #200939 Both are from Jan Roberts-Doninguez’s The Onion Cookbook
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Steps
|
1
Done
|
Preheat the Oven to 375f. |
|
2
Done
|
Drain the Artichoke Hearts, Reserving the Marinade. |
|
3
Done
|
Chop the Artichoke Hearts Into 1/4 Inch Dice and Set Aside. |
|
4
Done
|
Pour About Half of the Reserved Marinade Int a Skillet and Heat Over Medium-High Heat. |
|
5
Done
|
Add the Garlic and Leeks to the Skillet; Saut Until the Leaks Are Tender and the Marinade Has Reduced and Thickened (about 5 Minutes). |
|
6
Done
|
Add the Chopped Artichoke Hearts, Stir to Combine Well, Then Remove from the Heat and Set Aside to Cool. |
|
7
Done
|
in a Medium-Size Bowl, Combine the Ham, Cheeses, Sour Cream, Eggs, Salt, Pepper and Thyme. |
|
8
Done
|
Stir in the Artichoke Mixture. |
|
9
Done
|
Pour Into a Prepared Quiche Crust (#200939) and Bake For About 45 Minutes, or Until the Filling Is Set and Knife Inserted in the Center Comes Out Clean. (the Filling Will Still "jiggle" Slightly.). |
|
10
Done
|
Remove the Quiche from the Oven and Serve Either Warm or at Room Temperature. |
