Artichoke Quiche

1 hours Prep: 10 minutes Cook: 50 minutes

555 calories per serving view nutrition facts

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1	each	pie shell (9 inch)	9 inch
6	ounces	artichoke hearts	marinated, drained and coarsely chopped
4	ounces	bacon	chopped into bits
1	small	onion	chopped
1	bunch	scallions, spring or green onions	chopped
2	cloves	garlic	minced
1	red	black pepper	cut into 1-inch long, thin strips
1/4	cup	parsley leaves	fresh, chopped
3	tablespoons	basil	fresh, chopped
1	cup	swiss cheese	shredded
1/2	cup	parmesan, parmigiano-reggiano cheese, grated
3	large	eggs
1	tablespoon	dijon mustard
1/4	cup	heavy whipping cream
1/2	cup	light cream
1/4	teas	nutmeg
1	x	salt and black 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.

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Serving Size 203g

Amount per Serving

Calories 555 66% of calories from fat