No Crust Artichoke Quiche
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
artichoke hearts
marinated |
|
| ¼ | pounds |
mushrooms
sliced |
|
| ½ | pounds |
muenster cheese
shredded (2 cups) |
|
| 1 ¼ | cups |
milk
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 6 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
artichoke hearts
marinated |
|
| 113.4 | g |
mushrooms
sliced |
|
| 226.8 | g |
muenster cheese
shredded (2 cups) |
|
| 296 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 6 | large |
eggs
|
|
Directions
Preheat oven to 350℉ (180℃).
Drain artichokes, reserving marinade.
Dice artichokes; set aside.
In skillet on medium heat, heat 2 tablespoons reserved marinade.
Add mushrooms and cook until tender, about 5 minutes, stirring occasionally.
Into bottom of quiche dish, evenly distribute artichoke hearts, mushrooms and cheese, then set aside.
In large bowl with wire whisk, beat milk, salt, pepper, eggs and 2 tablespoons reserved marinade.
Pour egg mixture over ingredients in dish.
Bake 30 minutes or until knife comes out clean.
