No Crust Artichoke Quiche Recipes

NO CRUST ARTICHOKE QUICHE SQUARES

Steps:

• Preheat oven to 350*.
• In medium non stick skillet over medium heat, heat sherry or apple juice, add onion and garlic.
• Cook until soft, but not brown,stirring frequently for about 3 minutes.
• Spoon mixture into medium bowl, and add all the other ingredients,and mix well.
• Pour batter into a lightly oiled 8 inch square baking pan.
• Bake in 350* oven for 30 minutes, or until set and lightly browned.
• To serve, cut into squares.
• Can be served hot or cold.

CRUSTLESS ARTICHOKE QUICHE (FRITTATA)

Steps:

• Preheat oven to 325 degrees.
• Saute the onion and garlic in 2 Tbsp margarine, for about 3 minutes.
• Add the artichoke hearts, and saute briefly.
• Add the Italian seasoning, salt, and pepper.
• In a bowl, mix the eggs, cheese, and breadcrumbs; add sauteed veggies.
• Spray an 8X8 pan with cooking spray, add the quiche mixture, and bake for 30 minutes.

NO CRUST ARTICHOKE QUICHE

Steps:

• 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.

CRUSTLESS CHICKEN QUICHE

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. In a large bowl, combine eggs and cream. Stir in the chicken, cheese, bacon and onion mixture. Pour into a greased 9-in. deep-dish pie plate., Bake at 375° for 35-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

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.