Cheddar Artichoke Quiche Cups |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Santa himself couldn't resist sampling these savory bites chockfull of artichokes, onions and cheese. They're at the top of my family's list for every holiday gathering. And whether I serve them hot or cold, there are never any left! Ingredients:
2 jars (7-1/2 ounces each) marinated artichoke hearts |
1 small onion, finely chopped |
1 garlic clove, minced |
4 eggs, beaten |
1/4 cup dry bread crumbs |
1/4 teaspoon ground mustard |
1/8 teaspoon dried oregano |
1/8 teaspoon pepper |
1/8 teaspoon hot pepper sauce |
2 cups (8 ounce) shredded cheddar cheese |
2 tablespoons minced fresh parsley |
Directions:
1. 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.
2. 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.
3. 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.
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