Ingredients Jump to Instructions ↓

  1. 1 9-inch pie crust

  2. 1 6-oz jar marinated artichoke hearts, drained and coarsely chopped

  3. 4 oz bacon, chopped into bits

  4. 1 small onion, chopped

  5. 1 bunch scallions, chopped

  6. 2 cloves garlic, minced

  7. 1 red pepper, cut into 1-inch long, thin strips

  8. 1/4 cup chopped fresh parsley

  9. 3 TB chopped fresh basil

  10. 1 cup shredded Swiss cheese

  11. 1/2 cup Parmesan cheese

  12. 3 large eggs

  13. 1 TB dijon mustard

  14. 1/4 cup heavy cream

  15. 1/2 cup light cream

  16. 1/4 teas nutmeg salt and pepper

  17. 9-inch quiche dish or pie plate with crust. Refrigerate. Saute bacon in large skillet over medium-high heat until browned. Reduce heat to medium and add onion, scallions, garlic and pepper. Cook until vegetables are softened, for about 10 minutes. Add artichoke hearts. Cook another

  18. 3 minutes. Remove from heat and add parsley, basil, salt, and pepper. Preheat oven to

  19. 375. Sprinkle Swiss and Parmesan cheese over crust. Top with artichoke mixture. Whisk together eggs, mustard, heavy and light creams. Season with nutmeg. Pour evenly over artichoke minute in crust. Bake until puffed and set, about 45 minutes. Serve warm or at room temperature.


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