Creamy Artichoke & Bacon Quiche
Creamy Artichoke and Bacon Quiche recipe
Yield
16 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
onions
chopped |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | red |
black pepper
cut into 1-inch long, thin strips |
*
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 3 | tablespoons |
basil
fresh, chopped |
|
| 1 | cup |
swiss cheese
shredded |
|
| ½ | cup |
Parmesan cheese
|
|
| 3 | large |
eggs
|
|
| 1 | tablespoon |
dijon mustard
|
|
| ¼ | cup |
heavy whipping cream
|
|
| ½ | cup |
light cream (half&half)
|
|
| ¼ | teas |
nutmeg
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch |
|
| 173.4 | ml/g |
artichoke hearts
marinated, drained and coarsely chopped |
|
| 115.6 | ml/g |
bacon
chopped into bits |
|
| 1 | small |
onions
chopped |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | red |
black pepper
cut into 1-inch long, thin strips |
*
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 45 | ml |
basil
fresh, chopped |
|
| 237 | ml |
swiss cheese
shredded |
|
| 118 | ml |
Parmesan cheese
|
|
| 3 | large |
eggs
|
|
| 15 | ml |
dijon mustard
|
|
| 59 | ml |
heavy whipping cream
|
|
| 118 | ml |
light cream (half&half)
|
|
| 0.3 | teas |
nutmeg
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Line 9-inch quiche dish or pie plate with crust.
Refrigerate. Sauté 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℉ (190℃). 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.
