Artichoke Parmesan Quiche
Source of Recipe
my modification of fabulous dip
Recipe Introduction
The boys loved it for Xmas
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
3/4 cups shredded Swiss cheese mixed with � cup Parmesan cheese
2 oz. mayo
1 oz cream cheese
2 garlic cloves
1/8 tsp. salt
1 cup plus 2 T. evaporated milk
3 eggs Recipe
Preheat oven to 450�. 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 400�.
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 and mayo with garlic 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. (Mine needed to bake 20 min more to have knife dry when removed from center but I don�t trust my oven temp)
Before serving, sprinkle each slice liberally with additional Parmesan cheese.
Yield: 1 quiche; 6-8 servings
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