Quiche with Artichoke Hearts and Parmesan |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Ingredients:
2 9-inch frozen pie shells |
2 tablespoons unsalted butter |
1 onion, chopped |
9 ounces frozen artichoke hearts, thawed, slivered lengthwise |
salt and pepper |
4 large eggs |
2 1/2 cups half-and-half |
1 cup grated parmesan |
Directions:
1. Preheat oven to 400°F. Line pie shells with foil and fill with dried beans. Bake for 10 minutes. Remove foil and beans, lower temperature to 350°F and bake until lightly browned, 3 to 5 minutes. Cool slightly on a wire rack.
2. Melt butter in a large skillet over medium-high heat. Add onion; sauté for 3 minutes. Squeeze moisture from artichokes, add to skillet and sauté for 2 minutes. Season with salt and pepper. Divide evenly between shells.
3. Whisk eggs, half-and-half, cheese, salt and pepper. Pour over artichoke mixture. Bake until set in center and lightly golden, 35 to 40 minutes. Cool slightly before serving.
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