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Artichoke Quiche
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Description
The first time I had artichokes was in quiche and I have loved them ever since.
Ingredients
- 2 whole Pie Crusts
- 1 can Artichoke Hearts, 14 Oz Well Drained
- ½ pounds Fresh Mushrooms, Sliced
- ¼ teaspoons Minced Garlic
- 1 Tablespoon Butter
- 2-½ cups Cream
- 4 Tablespoons Cornstarch
- 5 whole Eggs, Slightly Beaten
- ½ teaspoons Salt
- ¼ teaspoons Cayenne Pepper
- 8 ounces, fluid Shredded Monterey Jack Cheese
- ¼ teaspoons Dill Weed
- 2 Tablespoons Parmesan Cheese
Preparation
Thaw 2 frozen pie crusts.
Cut artichokes in half, drain on paper towel.
Saute mushrooms and garlic in butter 5 minutes. Drain on towel.
Stir small amount of cream into cornstarch until smooth, add remaining cream, eggs, salt, and pepper.
Arrange artichokes on bottom of pie crusts, dividing everything between the 2 crusts.
Toss mushrooms and cheese together, press into shells.
Pour custard over cheese.
Sprinkle each with 1/8 tsp. dill and 1 tablespoon, Parmesan cheese.
Bake at 350 for 1 hour.
Can be served with sliced tomatoes.
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2 Comments
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meadowmary on 8.22.2009
That is good to know! Sometimes when I have tried to lighten it up it makes it watery. I will have to try that, thanks.
hautemomma on 8.17.2009
Absolutely deeeeeeeeeeeelish!!!!! I substituted 2% milk for the cream and egg beaters for the eggs in attempt to make it a little healthier…. and it paid off!!! (I usually wait to try that until after I’ve made it by the recipe once, but I broke my rule this morning.) THANK YOU for getting me out of my breakfast routine… I needed it!