Artichoke Quiche
| Yield: | 6 Servings |
| Categories: | Eggs |
| 1 | 9-inch pie crust | |
| 1 | Jar (6-oz) marinated artichoke hearts; drained and coarsely chopped | |
| 4 | oz | Bacon or sundried tomatoes; chopped into bits |
| 1 | sm | Onion; chopped |
| 1 | bn | Scallions; chopped |
| 2 | Cloves garlic; minced | |
| 1 | Red pepper; cut into 1-inch long; thin strips | |
| 1/4 | c | Chopped fresh parsley |
| 3 | tb | Chopped fresh basil |
| 1 | c | Shredded swiss cheese |
| 1/2 | c | Parmesan cheese |
| 3 | lg | Eggs |
| 1 | tb | Dijon mustard |
| 1/4 | c | Heavy cream |
| 1/2 | c | Light cream |
| 1/4 | ts | Nutmeg |
| Salt and pepper |
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