Artichokeleekandhamquichefilling Recipes
ARTICHOKE, LEEK, AND HAM QUICHE FILLING
Only one word describes this quiche....WOW!! It is so flavorful and rich that it is best served as an appetizer. Use with the Quiche Crust #200939. Both are from Jan Roberts-Doninguez's "The Onion Cookbook".
Provided by Acerast
Categories Cheese
Time 1h5m
Yield 1 11-inch quiche, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F.
- Drain the artichoke hearts, reserving the marinade.
- Chop the artichoke hearts into 1/4 inch dice and set aside.
- Pour about half of the reserved marinade int a skillet and heat over medium-high heat.
- Add the garlic and leeks to the skillet; sautè until the leaks are tender and the marinade has reduced and thickened (about 5 minutes).
- Add the chopped artichoke hearts, stir to combine well, then remove from the heat and set aside to cool.
- In a medium-size bowl, combine the ham, cheeses, sour cream, eggs, salt, pepper and thyme.
- Stir in the artichoke mixture.
- Pour into a prepared quiche crust (#200939) and bake for about 45 minutes, or until the filling is set and knife inserted in the center comes out clean. (The filling will still "jiggle" slightly.).
- Remove the quiche from the oven and serve either warm or at room temperature.
Nutrition Facts : Calories 269.8, Fat 17.9, SaturatedFat 10.4, Cholesterol 155.1, Sodium 480.4, Carbohydrate 10, Fiber 2.6, Sugar 1.5, Protein 18.1
KILLER ARTICHOKES
These flavorful artichokes with their butter, garlic and shallot taste are sure to please any artichoke fan. I especially like the smokey flavor the grill adds.
Provided by Ninacooks
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for low heat.
- Meanwhile, bring a large pot of water to a boil. Place the artichokes into the boiling water, and season with salt and pepper. Throw in half of the garlic, and half of the shallot. Boil for about 30 minutes, or until a fork is easily inserted into the stem of the artichokes. Drain and set aside.
- Melt the butter in a small pan over medium heat, and stir in the remaining garlic and shallot. Cook just until fragrant, then remove from the heat.
- Place the artichoke halves onto the preheated grill. Brush some of the melted butter onto them. Cook for 5 to 10 minutes, brushing with butter occasionally, until lightly toasted. Serve with remaining butter as a dipping sauce.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 11.5 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 4.6 g, Protein 3.4 g, SaturatedFat 14.6 g, Sodium 822.9 mg, Sugar 1.2 g
ARTICHOKE QUICHE
This quiche makes a yummy, light dinner. Serve with a mug of soup, and a small tossed salad to complete the meal.
Provided by Dee514
Categories Lunch/Snacks
Time 45m
Yield 1 9inch Quiche, 6 serving(s)
Number Of Ingredients 9
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.
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