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Creamy Artichoke & Bacon Quiche

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Submitted by rozzy

Creamy Artichoke and Bacon Quiche recipe

YIELD

16 servings

PREP

10 min

COOK

50 min

READY

1 hrs

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
9 inch
6 173.4
OUNCES ML/G ARTICHOKE HEARTS
marinated, drained and coarsely chopped
4 115.6
OUNCES ML/G BACON
chopped into bits
1 1
SMALL SMALL ONIONS
chopped
1 1
BUNCH BUNCH SCALLIONS, SPRING OR GREEN ONIONS
chopped *
2 2
CLOVES CLOVES GARLIC
minced
1 1
RED RED BLACK PEPPER
cut into 1-inch long, thin strips *
¼ 59
CUP ML PARSLEY LEAVES
fresh, chopped
3 45
TABLESPOONS ML BASIL
fresh, chopped
1 237
CUP ML SWISS CHEESE
shredded
½ 118
3 3
LARGE LARGE EGGS
1 15
TABLESPOON ML DIJON MUSTARD
¼ 59
½ 118
¼ 0.3
TEAS TEAS NUTMEG *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 658 66% from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 22g 112%
Trans Fat 0g
Cholesterol 265mg 88%
Sodium 1224mg 51%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 62g
Vitamin A 29% Vitamin C 17%
Calcium 45% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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