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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This quiche makes a yummy, light dinner. Serve with a mug of soup, and a small tossed salad to complete the meal. Ingredients:
1 (14 ounce) can artichoke hearts, well drained |
2 garlic cloves |
4 eggs |
3 -4 tablespoons grated pecorino romano cheese |
6 ounces mozzarella cheese, diced small |
1 -2 tablespoon olive oil |
1/4 teaspoon ground black pepper |
1/4 cup light cream |
1 (9 inch) pie crusts (bottom only) |
Directions:
1. Cut artichoke hearts into quarters, or large dice.
2. In frying pan over low heat, add oil, saute whole garlic cloves for a minute or so.
3. Add artichoke hearts and saute them until they start to brown.
4. Remove garlic cloves, and let the artichokes cool.
5. In a bowl, beat the eggs, add the cream, Romano and mozzerella cheeses and pepper, mixing well.
6. Add the artichokes and the oil from the pan to the egg mixture, mix well.
7. Spoon mixture into pie crust.
8. Bake in preheated 350°F oven for 35 minutes or until filling is set and just starts to brown.
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