Artichoke Quiche Recipe

• 1 x 9-inch pie crust
• 1 jar (6-ounce) marinated artichoke hearts, liquid removed and coarsely minced
• 4 ounce Bacon or possibly sundried tomatoes, minced into bits
• 1 sm Onion, minced
• 1 bn Scallions, minced
• 2 x Cloves garlic, chopped
• 1 x Red pepper, cut into 1-inch long, thin strips
• 1/4 c. Minced fresh parsley
• 3 Tbsp. Minced fresh basil
• 1 c. Shredded swiss cheese
• 1/2 c. Parmesan cheese
• 3 lrg Large eggs
• 1 Tbsp. Dijon mustard
• 1/4 c. Heavy cream
• 1/2 c. Light cream
• 1/4 tsp Nutmeg Salt and pepper

1. From Sarah Leah Chase's "Cool Weather Cooking" (with a few minor changes...) Line 9-inch quiche dish or possibly pie plate with crust.
2. Chill.
3. Saute/fry bacon in large skillet over medium-high heat till browned.
4. Reduce heat to medium and add in onion, scallions, garlic and pepper.
5. Cook till vegetables are softened, for about 10 min.
6. Add in artichoke hearts.
7. Cook another 3 min.
8. Remove from heat and add in parsley, basil, salt, and pepper.
9. Preheat oven to 375.
10. Sprinkle swiss and parmesan cheese over crust.
11. Top with artichoke mix.
12. Whisk together Large eggs, mustard, heavy and light creams.
13. Season with nutmeg.
14. Pour proportionately over artichoke minute in crust.
15. Bake till puffed and set, about 45 min.
16. Serve hot or possibly at room temperature.
17. /Large eggs

crust, bacon, onion, scallions, garlic, red pepper, fresh parsley, fresh basil, swiss cheese, parmesan cheese, eggs, mustard, heavy cream, light cream, nutmeg

Taken from cookeatshare.com/recipes/artichoke-quiche-69852 (may not work)