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Parmesan Artichoke Quiche




Source of Recipe


based on hot artichoke dip recipe


Recipe Introduction


2005 Blue ribbon - best quiche
appearance:7/8; color: 8/8; texture: 8/8; flavor: 12/12


Recipe Link: http://www.picturetrail.com/sfx/album/view/2687616

List of Ingredients





1 cup Parmesan cheese, plus additional for garnish
1 (14 oz. can) artichoke hearts, drained
3/4 cups shredded Swiss cheese mixed with ½ cup Parmesan cheese
2 oz. mayo
1 oz cream cheese
3 t. minced garlic
1/8 tsp. salt
1 cup plus 2 T. evaporated milk
3 eggs
4 ½ cups Gold Medal Flour
2 cups Butter flavored Crisco shortening
1 T sugar
1 T vinegar
1 t. salt
½ cup ice water
1 egg


Recipe



1. Make crust: blend the flour and Crisco.
2. Add the remaining ingredients and knead by hand until dough forms a smooth ball.
3. Preheat oven to 450º. Line a 9-inch deep dish pie plate with pastry; prick bottom and sides several times with a fork.
4. Bake for 7-8 minutes, until beginning to brown; set aside.
5. Decrease oven temperature to 400º.
6. Sprinkle 1/2 cup Parmesan cheese evenly over crust.
7. Squeeze liquid from artichokes hearts, blot dry and chop well; distribute over Parmesan.
8. Sprinkle Swiss cheese over artichokes.
9. In small bowl, beat cream cheese and mayo with garlic and salt until light. Gradually beat in milk, then eggs, one at a time; continue beating until mixture is frothy.
10. Pour over filling ingredients. Bake about 40 minutes or until light golden brown.
11. Before serving, sprinkle each slice liberally with additional Parmesan cheese.
Yield: 1 quiche; 6-8 servings