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    Parmesan Artichoke Quiche


    Source of Recipe


    My invention from hot artichoke dip

    Recipe Introduction


    State Fair blue ribbon 2005

    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

    Recipe





    1. Make your favorite crust
    2. Sprinkle 1/2 cup Parmesan cheese evenly over crust.
    3. Squeeze liquid from artichokes hearts, blot dry and chop well; distribute over Parmesan.
    4. Sprinkle Swiss cheese over artichokes.
    5. 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.
    6. Pour over filling ingredients. Bake about 40 minutes or until light golden brown.
    7. Before serving, sprinkle each slice liberally with additional Parmesan cheese.
    Yield: 1 quiche; 6-8 servings


 

 

 

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