ARTICHOKE QUICHE
Steps:
- In a skillet, saute onion and garlic in oil until tender; set aside. In a large bowl, whisk the eggs, bread crumbs, parsley, salt, oregano, pepper and hot pepper sauce. Stir in cheese, artichokes and onion mixture. Pour into a greased 9-in. pie plate. Bake at 350° for 22-26 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 544mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein.
ARTICHOKE QUICHE
This quiche makes a yummy, light dinner. Serve with a mug of soup, and a small tossed salad to complete the meal.
Provided by Dee514
Categories Lunch/Snacks
Time 45m
Yield 1 9inch Quiche, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut artichoke hearts into quarters, or large dice.
- In frying pan over low heat, add oil, saute whole garlic cloves for a minute or so.
- Add artichoke hearts and saute them until they start to brown.
- Remove garlic cloves, and let the artichokes cool.
- In a bowl, beat the eggs, add the cream, Romano and mozzerella cheeses and pepper, mixing well.
- Add the artichokes and the oil from the pan to the egg mixture, mix well.
- Spoon mixture into pie crust.
- Bake in preheated 350°F oven for 35 minutes or until filling is set and just starts to brown.
ARTICHOKE AND FETA QUICHE
A custardy quiche, with a crust made from scratch, is filled with shallots, artichoke hearts and feta.
Provided by Food Network Kitchen
Time 3h30m
Yield 6-8
Number Of Ingredients 13
Steps:
- Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas. Pulse in the vinegar. Then add the ice water, pulsing quickly a few times to combine. Squeeze some dough between your fingers--it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. (Pulse quickly, do not overwork or the dough will be tough.0 Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
- Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.
- Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
CHEDDAR ARTICHOKE QUICHE CUPS
Santa himself couldn't resist sampling these savory bites chockfull of artichokes, onions and cheese. They're at the top of my family's list for every holiday gathering. And whether I serve them hot or cold, there are never any left!
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Drain artichokes, reserving half of the marinade. Chop artichokes; set aside. In a skillet, saute onion and garlic in reserved marinade until tender; set aside. , In a large bowl, combine the egg, bread crumbs, mustard, oregano, pepper and hot pepper sauce. Stir in the cheese, parsley, reserved artichokes and onion mixture., Fill miniature muffin cups three-fourths full. Bake at 325° until set, 15-17 minutes. Cool for 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 66 calories, Fat 5g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 108mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
ARTICHOKE AND BROCCOLI FRITTATA / CRUSTLESS QUICHE
A frittata (also known as crustless quiche) is a perfect palette for colorful vegetables and strongly flavored cheeses. What I love about frittatas is that they are one of the few egg dishes that are delicious at room temperature and can be stored in the refrigerator (or even frozen) for days. This one is not just for breakfast - Try it for lunch or dinner with a salad or steamed veggies. Eat hot or at room temperature - Leftovers can be heated in toaster oven or microwave. I designed this recipe to be gluten-free, using my homemade fresh gluten-free Italian breadcrumbs - But you can use any type of breadcrumbs you like.
Provided by Whats Cooking
Categories Savory Pies
Time 45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F
- Chop the artichoke hearts coarsely.
- Heat olive oil in a heavy 10-inch oven-safe cast iron pan over medium flame.
- Add onions and cook until they are translucent.
- Add garlic and broccoli; saute until the onions have begun to brown and the broccoli is cooked through but still crisp. Remove from heat.
- In a large bowl, combine eggs, herbs and spices and milk; whisk until well beaten.
- Add parmesan, breadcrumbs, artichokes, and half of the cheddar cheese. Stir gently; pour mixture over the broccoli and onions.
- Sprinkle remaining cup of cheddar cheese over the top of the eggs - Do not stir.
- Bake for 30 minutes or until firm.
- Place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned.
- Serve hot or at room temperature.
- Leftovers can be successfully reheated in oven, microwave or toaster oven. Serves 10.
Nutrition Facts : Calories 230.2, Fat 15.7, SaturatedFat 7.2, Cholesterol 196.8, Sodium 358.8, Carbohydrate 8.7, Fiber 1.3, Sugar 1.2, Protein 13.9
ARTICHOKE AND WATERCRESS QUICHE WITH GARLIC SNAPES
Steps:
- Allow pie shell to mostly thaw, so that you can press it into a quiche pan. Dampen your fingers to help push it into place and mend any tears. Spread optional shredded cheese over bottom of crust. Wash and rinse watercress (or basil or spinach). Gently pull leaves off stems (or finely chop basil or spinach). Set aside. Drain artichoke hearts, and gently squeeze excess moisture out of them. (For summer squash substitution, slice into rounds, about 1/8 inch -- you do not want them too thin.) Coarsely chop snapes into 1 inch pieces. Heat oil in non-stick skillet to medium and add snapes. Saute for 1 to 2 minutes until fragrant and bright green. Add artichoke hearts and saute another minute. (If using squash, remove snapes from pan, then saute squash rounds until lightly browned). Spread sauteed vegetables over bottom of pie crust. Drop dollops of goat cheese over. Whisk eggs, milk and nutmeg until well blended. Fold in watercress (or basil or spinach). Pour over other ingredients in quiche pan. Bake 30 to 35 minutes at 350 degrees until set.
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