Creamy Artichoke and Bacon Quiche

• 1 each pie shell (9 inch) 9 inch
• 6 ounces artichoke hearts marinated, drained and coarsely chopped
• 4 ounces bacon chopped into bits
• 1 small onions chopped
• 1 bunch scallions, spring or green onions chopped
• 2 cloves garlic minced
• 1 red black pepper cut into 1-inch long, thin strips
• 1/4 cup parsley leaves fresh, chopped
• 3 tablespoons basil fresh, chopped
• 1 cup swiss cheese shredded
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated
• 3 large eggs
• 1 tablespoon dijon mustard
• 1/4 cup heavy whipping cream
• 1/2 cup light cream (half&half)
• 1/4 teas nutmeg
• 1 x salt and black pepper

1. Line 9-inch quiche dish or pie plate with crust.
2. Refrigerate.
3. Saute bacon in large skillet over medium-high heat until browned.
4. Reduce heat to medium and add onion, scallions, garlic and pepper.
5. Cook until vegetables are softened, for about 10 minutes.
6. Add artichoke hearts.
7. Cook another 3 minutes.
8. Remove from heat and add parsley, basil, salt, and pepper.
9. Preheat oven to 375F (190C).
10. Sprinkle Swiss and Parmesan cheese over crust.
11. Top with artichoke mixture.
12. Whisk together eggs, mustard, heavy and light creams.
13. Season with nutmeg.
14. Pour evenly over artichoke minute in crust.
15. Bake until puffed and set, about 45 minutes.
16. Serve warm or at room temperature.

pie shell, hearts, bacon, onions, scallions, garlic, red black pepper, parsley, basil, swiss cheese, parmesan, eggs, mustard, heavy whipping cream, light cream, nutmeg, salt

Taken from recipeland.com/recipe/v/creamy-artichoke-bacon-quiche-41583 (may not work)