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Artichoke Parmesan Quiche

Source of Recipe

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Recipe Introduction

This recipe is from The Patio Place Tea Room in Ballwin, a suburb of St. Louis. The front of the tea room is occupied with a gift shop that sells unique gifts, hand-crafted clothing, home decor items, dollhouses and miniatures. The following is a recipe from the tea room.

List of Ingredients

Pastry for single-crust 9-inch pie
1/2 cup Parmesan cheese, plus additional for garnish
1 (14 oz. can) artichoke hearts, drained
1 1/4 cups shredded Swiss cheese
3 ozs. cream cheese, softened
1/2 tsp. ground nutmeg
1/8 tsp. salt
1 cup plus 2 T. evaporated milk
3 eggs




Recipe

Preheat oven to 450º. Line a 9-inch deep dish pie plate with pastry; prick bottom and sides several times with a fork. Bake for 7-8 minutes, until beginning to brown; set aside. Decrease oven temperature to 400º.
Sprinkle 1/2 cup Parmesan cheese evenly over crust. Squeeze liquid from artichokes hearts, blot dry and chop well; distribute over Parmesan. Sprinkle Swiss cheese over artichokes.
In small bowl of electric mixer, beat cream cheese with nutmeg and salt until light. Gradually beat in milk, then eggs, one at a time; continue beating until mixture is frothy. Pour over filling ingredients.
Bake about 40 minutes or until light golden brown. Before serving, sprinkle each slice liberally with additional Parmesan cheese.
Yield: 1 quiche