Cheddar Artichoke Quiche Cups Recipe 465

CHEDDAR ARTICHOKE QUICHE CUPS RECIPE - (4.6/5)

Steps:

• Drain artichokes, reserving half of the marinade. Chop artichokes; set aside. In a skillet, saute onion and garlic in reserved marinade until tender; set aside. In a large bowl, combine the egg, bread crumbs, mustard, oregano, pepper and hot pepper sauce. Stir in the cheese, parsley, reserved artichokes and onion mixture. Fill miniature muffin cups three-fourths full. Bake at 325° for 15-17 minutes or until set. Cool for 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers. Yield: 4 dozen.

SIMPLY ELEGANT ARTICHOKE QUICHE

Steps:

• PREPARE the CRUST: Into the large bowl of your food processor, add 2 2/3 cups unsifted all-purpose flour, 1 tablespoon chicken bouillon powder, 1/2 teaspoon rubbed sage, 1/8 teaspoon onion powder, 1/8 teaspoon turmeric powder, 3/4 cup canola oil, 6 tablespoons milk, 1 teaspoon hickory bacon fat, 1 teaspoon apple cider vinegar, 1 teaspoon brown sugar; POUR into food processor tube while running; PROCESS for 30-45 seconds; DUMP onto sheet of waxed paper sprinkled with flour; DIVIDE dough so bottom-crust portion is slightly larger; shape dough into balls; flatten slightly; PLACE sheet of waxed paper over bottom-crust dough; ROLL 2 inches wider than a 9 inch deep-dish pie plate; REMOVE top sheet of waxed paper; SLIDE hand under bottom sheet of waxed paper; TURN over into pie plate so waxed paper is on top; EASE pastry to fit pie plate; REMOVE waxed paper (do not pierce dough); PLACE pie plate into the freezer until ready to fill (shell should be fairly frozen when filled).
• CUT artichoke hearts into quarters or chunky bite-sized pieces; SET aside.
• GRATE 1 cup swiss cheese; SET aside.
• SAUTE 2 whole garlic cloves and 1/3 cup chopped onion in 2 tablespoons olive oil in a medium saucepan over medium heat until onion and garlic soften.
• ADD artichoke hearts to saute mixture along with 1/4 cup dry white wine, 1 tablespoon minced parsley, 1 teaspoon fresh snipped dill, and 1/4 teaspoon kosher salt; STIR and saute until liquid evaporates; REMOVE saucepan from heat.
• REMOVE whole garlic cloves from saucepan and place into a food processor bowl along with 1 3/4 cups cream, 1 cup shredded swiss cheese, 4 eggs, 2 tablespoons melted butter, 1/4 teaspoon sugar, 1/8 teaspoon nutmeg and 1 pinch ground white pepper; PROCESS for 30 seconds.
• COMBINE custard mixture with artichoke saute mixture in a medium-large bowl; ADD 2-3 ounces crumbled feta cheese (optional but recommended); FOLD ingredients together until well blended.
• POUR custard mixture into two 9-inch pre-baked pie shells or into one 10-inch deep dish pre-baked pie shell; TOP with 2-3 ounces crumbled feta cheese (optional but recommended) SPRINKLE with snipped fresh chives or green onion tops before baking.
• BAKE at 375 for 25-30 minutes until puffed and lightly browned; ALLOW to set 10 minutes.
• SLICE, then SERVE and ENJOY!

CATALINA'S YUMMY BROCCOLI, ARTICHOKE & CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees.
• Grease or spray a deep dish pie plate or small casserole dish.
• Fry onion in oil till soft, then add broccoli. Stir fry till cooked. Set aside.
• Meanwhile, with an electric beater, beat together the egg whites and whole eggs in a large bowl till frothy.
• Add the yogurt and spices. Beat some more till well mixed.
• Add the vegetables and the cheese to the eggs. Stir everything together and pour into the pie plate or dish. (You can also pour it into a prepared pie crust if you want).
• Bake for 50-60 minutes. You'll know it's cooked because it will puff up.
• Once cooked, let it sit for 20 minutes at room temperature before serving. (it tastes better if it sits even longer, ie. 1-2 hours. You can also make it in the morning, let it sit, then reheat for the evening. It doesn't need to be served super hot, just warm).
• You can play around A LOT with this recipe. For example:
• Use cream cheese instead of yogurt, or a bit of both.
• Change the vegetables & cheese to:
• -spinach, red onions, & feta,
• -potatoes, red peppers, onions, & parmesan (use ½ cup only) & rosemary (goes sooo great with the potatoes)
• -roasted red peppers, onions, brie (freeze the brie first, then you can shred it without it falling apart)
• -mushrooms, asparagus, onions, swiss cheese.
• -red & white onions, green onions, any cheese you have.

ARTICHOKE QUICHE

Steps:

• Cut artichoke hearts into quarters, or large dice.
• In frying pan over low heat, add oil, saute whole garlic cloves for a minute or so.
• Add artichoke hearts and saute them until they start to brown.
• Remove garlic cloves, and let the artichokes cool.
• In a bowl, beat the eggs, add the cream, Romano and mozzerella cheeses and pepper, mixing well.
• Add the artichokes and the oil from the pan to the egg mixture, mix well.
• Spoon mixture into pie crust.
• Bake in preheated 350°F oven for 35 minutes or until filling is set and just starts to brown.