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Ingredientes
- 1 x 9-inch pie crust
- 1 jar (6-ounce) marinated artichoke hearts, liquid removed and coarsely minced
- 4 ounce Bacon or possibly sundried tomatoes, minced into bits
- 1 sm Onion, minced
- 1 bn Scallions, minced
- 2 x Cloves garlic, chopped
- 1 x Red pepper, cut into 1-inch long, thin strips
- 1/4 c. Minced fresh parsley
- 3 Tbsp. Minced fresh basil
- 1 c. Shredded swiss cheese
- 1/2 c. Parmesan cheese
- 3 lrg Large eggs
- 1 Tbsp. Dijon mustard
- 1/4 c. Heavy cream
- 1/2 c. Light cream
- 1/4 tsp Nutmeg Salt and pepper
Direcciones
- From Sarah Leah Chase's "Cool Weather Cooking" (with a few minor changes...) Line 9-inch quiche dish or possibly pie plate with crust. Chill.
- Saute/fry bacon in large skillet over medium-high heat till browned. Reduce heat to medium and add in onion, scallions, garlic and pepper. Cook till vegetables are softened, for about 10 min. Add in artichoke hearts. Cook another 3 min. Remove from heat and add in parsley, basil, salt, and pepper. Preheat oven to 375. Sprinkle swiss and parmesan cheese over crust. Top with artichoke mix. Whisk together Large eggs, mustard, heavy and light creams. Season with nutmeg. Pour proportionately over artichoke minute in crust. Bake till puffed and set, about 45 min. Serve hot or possibly at room temperature.
- /Large eggs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 6 servings | |
| Calories 301 | |
| Calories from Fat 216 | 72% |
| Total Fat 24.28g | 30% |
| Saturated Fat 11.82g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 397mg | 17% |
| Potassium 241mg | 7% |
| Total Carbs 6.22g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.09g | 1% |
| Protein 14.82g | 24% |
