Kitchen Table: Artichoke Quiche

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


| February/March 1999



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.





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