Picked up some artichokes on a whim at the store and then looked for a way to cook them. I’ve made this delicious artichoke dip before, but I wanted to try something else. So I started looking for recipes and decided on quiche. And I found something I liked so much I made it twice in the same week and now that I am writing this, I might have to make it again.
Ingredients:
1 9″ pastry shell, unbaked
2 tbsp. butter
1/4 c. chopped white onions, sauteed
3 eggs
1 tbsp. flour
2/3 c. light cream
1 (14 oz.) can artichoke hearts, drained and chopped
1 c. grated hot pepper Monterey Jack cheese
1 c. grated Cheddar cheese
2 tbsp. butter
1/4 c. chopped white onions, sauteed
3 eggs
1 tbsp. flour
2/3 c. light cream
1 (14 oz.) can artichoke hearts, drained and chopped
1 c. grated hot pepper Monterey Jack cheese
1 c. grated Cheddar cheese
Instructions:
Sauté onions in butter. Set aside. Whisk eggs, flour and cream together in a bowl. Add the cheeses, onions and artichokes and pour it to an uncooked frozen pie crust. Bake it for 45 to 50 minutes at 350° until firm.
Artichoke extract can help the body metabolism to become faster and also helps in toning down fats. .
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