Recipe - Artichoke Quiche

1 9inch pie crust
1 Jar (6oz) marinated
artichoke hearts; drained
and coarsely chopped
4 ounce Bacon or sundried tomatoes;
chopped into bits
1 small Onion; chopped
1 bn Scallions; chopped
2 Cloves garlic; minced
1 Red pepper; cut into 1inch
long; thin strips
One fourth cup Chopped fresh parsley
3 tablespoon Chopped fresh basil
1 cup Shredded swiss cheese
One half cup Parmesan cheese
3 lg Eggs
1 tablespoon Dijon mustard
One fourth cup Heavy cream
One half cup Light cream
One fourth teaspoon Nutmeg
Salt and pepper

From: tww@quartet.ho.att.com

Date: Sun, 24 Sep 1995 19:19:10 GMT

from Sarah Leah Chase's "Cold Weather Cooking" (with a few minor
changes...) Line 9inch quiche dish or pie plate with crust. Refrigerate.
Saute bacon in large skillet over mediumhigh 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.

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