Mother Earth Living

Kitchen Table: Artichoke Quiche

You won’t lose a bit of flavor if you make this no-fuss quiche with egg substitutes.
Pasty Bell Hobson
February/March 1999
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Serves 6

You won’t lose a bit of flavor if you make this no-fuss quiche with egg substitutes.

• 1 9-inch unbaked pie crust
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 to 3 fresh cloves garlic, minced
• 3 or 4 beaten eggs or equivalent amount of egg substitute
• 1 9-ounce package frozen artichoke hearts, thawed and coarsely chopped
• 2 tablespoons minced parsley
• 1 teaspoon chopped basil
• 1/4 teaspoon freshly grated nutmeg
• Dash of hot sauce
• Salt and freshly ground pepper to taste
• Additional grated nutmeg and grated Parmesan cheese

1. Preheat oven to 350°F.

2. In a 9-inch pie dish or quiche pan, prebake the pie crust until golden; cool.

3. Heat the oil in a skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden. Remove pan from the heat.

4. In a bowl, combine the eggs or egg substitute, onion mixture, and all the remaining ingredients but the extra nutmeg and cheese. Pour into the crust. Loosely cover the pie crust edge with a strip of aluminum foil to prevent overbrowning.

5. Garnish the top of the quiche with the extra nutmeg and cheese. Bake for 35 to 40 minutes or until the filling is set and golden on top. Remove the pie from the oven and let it rest a few minutes before cutting. Serve at room temperature or slightly warm.


Artichoke Quiche from Liberty, Missouri

Click here for the original article,  Kitchen Table: March 1999 .








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