How To make Artichoke Quiche
1 9-inch pie crust 1 6-oz jar marinated artichoke hearts, drained and coarsely chopped 4 oz bacon, chopped into bits (optional) 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.
How To make Artichoke Quiche's Videos
Simple & Tasty Spinach Quiche Recipe
Enjoy this tasty spinach quiche for breakfast, lunch or dinner. It is surprisingly easy and speedy to make with just 5 ingredients before putting into the oven. Wonderful if served when freshly baked at home but also great to take away for a picnic.
Find the full recipe at :
Beth's Foolproof Spinach Quiche Recipe
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Learn how to make an easy spinach quiche recipe that is delicious and beautiful. It's perfect for any springtime brunch or for Mother's Day or Easter too!
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Fits a Quiche Pan 8 in x 1 ¾ (20,3 cm x 4,5 cm) removable bottom is best. I like this one (This link goes to Amazon where I am an affiliate partner)
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Artichoke, Spinach & Cheddar Crustless Quiche
I recently looked at my calendar and realized a year ago, some of my closest friends had come over for a spring brunch and I had actually said, We should do this every season. Like spring brunch, summer brunch-picnic, fall brunch, and winter brunch. They all nodded in agreement, delirious on mimosas, coffee, or maybe just morning air. It was settled. We were going to brunch more.
Ingredients:
9 eggs
1 cup milk
1/2 cup aged white cheddar cheese, shredded
1/2 pound frozen chopped spinach, thawed
1 can artichoke hearts, strained
1/2 onion, diced
2 cloves garlic, minced
1 teaspoon coconut oil
Salt & Pepper
Full recipe:
Artichoke quiche Lorraine
Paxxi is cooking artichoke quiche Lorrain, flavored with thyme and a rich DODONI cheeses fill and artichoke hearts. Find the full recipe at
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Euromaxx | A la carte: Artichoke Quiche with Tomato Mayonnai
A taste of Liguria from top chef Pina Beglia with love...Serves Four
4 artichokes ¼ leek1 garlic clove,unpeeled 4 eggs ½ litre of cream2 tablespoons of parmesansaltpeppersoft butterbreadcrumbs
Wash and chop the artichokes. Sauté the chopped leek and garlic in a pan with oil,add the artichokes and leave to simmer. Remove the garlic and leave to cool. In a separate bowl,beat together the egg,parmesan and cream. Add the vegetables and season with salt and pepper.
Grease four small dishes with butter and dust with breadcrumbs. Pour in the egg-vegetable mix and bake in an oven heated to 180 degrees for 10-15 minutes.
For tomato mayonnaise:
2 fresh tomatoes,peeled and steamed Juice of half a lemon 1 tablespoon of mustard approx. 1 glass of quality olive oil
Mix the tomatoes,lemon juice and mustard in a blender,then pour in the olive oil until the mixture has a velvety consistence.
Put a spoonful of mayonnaise on each plate,and arrange the artichoke quiche next to it. Decorate with parsley. Buon appetito!
Spinach Artichoke Quiche I Y Q
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