The Pioneer Woman Tasty Kitchen
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Artichoke Quiche

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Level: Easy

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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.

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.

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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!

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