Cheddar Artichoke Quiche Cups Food

ARTICHOKE QUICHE

Steps:

• In a skillet, saute onion and garlic in oil until tender; set aside. In a large bowl, whisk the eggs, bread crumbs, parsley, salt, oregano, pepper and hot pepper sauce. Stir in cheese, artichokes and onion mixture. Pour into a greased 9-in. pie plate. Bake at 350° for 22-26 minutes or until a knife inserted in the center comes out clean.

ARTICHOKE PHYLLO CUPS

Steps:

• Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells., Bake at 350° until lightly browned, 10-15 minutes. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until heated through.

ARTICHOKE AND FETA QUICHE

Steps:

• Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas. Pulse in the vinegar. Then add the ice water, pulsing quickly a few times to combine. Squeeze some dough between your fingers--it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. (Pulse quickly, do not overwork or the dough will be tough.0 Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.
• Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

ARTICHOKE QUICHE

Steps:

• Cut artichoke hearts into quarters, or large dice.
• In frying pan over low heat, add oil, saute whole garlic cloves for a minute or so.
• Add artichoke hearts and saute them until they start to brown.
• Remove garlic cloves, and let the artichokes cool.
• In a bowl, beat the eggs, add the cream, Romano and mozzerella cheeses and pepper, mixing well.
• Add the artichokes and the oil from the pan to the egg mixture, mix well.
• Spoon mixture into pie crust.
• Bake in preheated 350°F oven for 35 minutes or until filling is set and just starts to brown.

CHEDDAR QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch pie pan.
• In a medium bowl, mix together the baking mix, 1/4 teaspoon salt, and pepper. Gradually mix in the milk until moistened. Knead a few times on a floured board. Roll dough out to a 12 inch circle, and press into the greased pie pan. Fold edges, and flute.
• Place bacon and onion in a large, deep skillet over medium-high heat, and cook until bacon is evenly brown. Drain, and crumble bacon. Sprinkle bacon, onion, and Cheddar cheese into the pie pan.
• In a medium bowl, beat eggs with 1 teaspoon salt and hot pepper sauce, then slowly stir in hot evaporated milk. Pour into the pie shell.
• Bake 5 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Continue baking 25 minutes, or until center is almost set. Do not over bake - the quiche will set as it cools.

CATALINA'S YUMMY BROCCOLI, ARTICHOKE & CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees.
• Grease or spray a deep dish pie plate or small casserole dish.
• Fry onion in oil till soft, then add broccoli. Stir fry till cooked. Set aside.
• Meanwhile, with an electric beater, beat together the egg whites and whole eggs in a large bowl till frothy.
• Add the yogurt and spices. Beat some more till well mixed.
• Add the vegetables and the cheese to the eggs. Stir everything together and pour into the pie plate or dish. (You can also pour it into a prepared pie crust if you want).
• Bake for 50-60 minutes. You'll know it's cooked because it will puff up.
• Once cooked, let it sit for 20 minutes at room temperature before serving. (it tastes better if it sits even longer, ie. 1-2 hours. You can also make it in the morning, let it sit, then reheat for the evening. It doesn't need to be served super hot, just warm).
• You can play around A LOT with this recipe. For example:
• Use cream cheese instead of yogurt, or a bit of both.
• Change the vegetables & cheese to:
• -spinach, red onions, & feta,
• -potatoes, red peppers, onions, & parmesan (use ½ cup only) & rosemary (goes sooo great with the potatoes)
• -roasted red peppers, onions, brie (freeze the brie first, then you can shred it without it falling apart)
• -mushrooms, asparagus, onions, swiss cheese.
• -red & white onions, green onions, any cheese you have.

ARTICHOKE AND BROCCOLI FRITTATA / CRUSTLESS QUICHE

Steps:

• Preheat oven to 350°F
• Chop the artichoke hearts coarsely.
• Heat olive oil in a heavy 10-inch oven-safe cast iron pan over medium flame.
• Add onions and cook until they are translucent.
• Add garlic and broccoli; saute until the onions have begun to brown and the broccoli is cooked through but still crisp. Remove from heat.
• In a large bowl, combine eggs, herbs and spices and milk; whisk until well beaten.
• Add parmesan, breadcrumbs, artichokes, and half of the cheddar cheese. Stir gently; pour mixture over the broccoli and onions.
• Sprinkle remaining cup of cheddar cheese over the top of the eggs - Do not stir.
• Bake for 30 minutes or until firm.
• Place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned.
• Serve hot or at room temperature.
• Leftovers can be successfully reheated in oven, microwave or toaster oven. Serves 10.