From: tww@quartet.ho.att.com Reply-To: tww@quartet.ho.att.com Newsgroups: rec.food.recipes Followup-To: poster Subject: Artichoke Quiche Date: Sun, 24 Sep 1995 19:19:10 GMT Organization: Taranto & Associates, Inc. Message-ID: This is a great quiche recipe - very different flavor than most other recipes. This recipe can be made with bacon or without; see the substitution I've indicated. I've made it both ways and it gets great reviews either way! Tracy Artichoke Quiche from Sarah Leah Chase's "Cold Weather Cooking" (with a few minor changes...) 1 9-inch pie crust 1 6-oz jar marinated artichoke hearts, drained and coarsely chopped 4 oz bacon OR sundried tomatoes, chopped into bits 1 small onion, chopped 1 bunch scallions, chopped 2 cloves garlic, minced 1 red pepper, cut into 1-inch long, thin strips 1/4 cup chopped fresh parsley 3 TB chopped fresh basil 1 cup shredded swiss cheese 1/2 cup parmesan cheese 3 large eggs 1 TB dijon mustard 1/4 cup heavy cream 1/2 cup light cream 1/4 teas nutmeg salt and pepper - Line 9-inch quiche dish or pie plate with crust. Refrigerate. - Saute bacon in large skillet over medium-high heat until browned. Reduce heat to medium and add onion, scallions, garlic and pepper. Cook until vegetables are softened, for about 10 minutes. Add artichoke hearts. Cook another 3 minutes. Remove from heat and add parsley, basil, salt, and pepper. - Preheat oven to 375. - Sprinkle swiss and parmesan cheese over crust. Top with artichoke mixture. - Whisk together eggs, mustard, heavy and light creams. - Season with nutmeg. Pour evenly over artichoke minute in crust. - Bake until puffed and set, about 45 minutes. Serve warm or at room temperature. rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions go to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.