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| Home -> [Artichoke, Entrees, Quiches & Souffles, Vegetables] -> [Artichoke quiche Recipe] |
Artichoke quiche
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Artichoke, Entrees, Quiches & Souffles, Vegetables |
Rating: |
0 |
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Ingredients:
| | -Sue Woodward | | | TIDEWATER ON THE HALF SHELL | | 2
| | 6-oz. jars marinated arti- | | | -choke hearts | | 1
| cl | Garlic, minced | | 1
| small | Onion, chopped | | 4
| | Eggs | | 1/4
| cup | Dry bread crumbs | | 1/4
| tsp | Salt | | 1/8
| tsp | Pepper | | 1/8
| tsp | Oregano | | 1/8
| tsp | Tabasco | | 1
| tbsp | Parsley | | 1/2
| cup | Sharp Cheddar cheese, grated |
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Procedures:
| 1 | Preheat oven to 325°F. | | 2 | Drain artichoke hearts, saving marinade from one jar. | | 3 | Chop hearts and set aside. | | 4 | Saute onion and garlic in reserved marinade until translucent. | | 5 | Drain and set aside. | | 6 | Beat eggs until frothy; add all ingredients; stir well. | | 7 | Pour into greased 9" pie plate or quiche dish. | | 8 | Bake for 30 mins. | | 9 | Until firm and golden brown. | | 10 | May be prepared ahead and reheated at 300°F for about 15 mins. | | 11 | Note - to serve as an hors d-oeuvre, bake in an 11"x7" casserole and cut into squares |
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