Wednesday, July 25, 2012

Bacon Artichoke Quiche

I don't have too much to say on this one other than I needed something to put in my pesto swirl crust. The quiche itself is very good. There is a lot of flavor and you can taste every ingredient, including the pesto in the crust. I personally really like this recipe because the quiche is chunky. Nice big pieces of artichoke heart, bacon and mushroom breaks up the egg nicely.



3/4 pounds thick cut, bacon
1 stick butter
half white onion 
1 box (5 oz.) sliced white mushrooms
8 oz. quartered artichoke hearts
1 whole pie crust, or pesto swirl crust
7 eggs
1 1/2 c. heavy cream
2 c. grated Swiss cheese

1. Preheat oven to 400 degrees.
2. In a skillet, fry bacon until crisp. Crumble and set aside.




3. Pour out excess grease but don’t clean the pan.
4. Thinly slice the onion (I went super thin on the onions because I am personally not a fan of giant chunks of onion).


5. Melt butter in the same skillet. Add onions and cook for a few minutes.


6. Add mushrooms and artichokes and cook for a few more minutes.





7. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.
8. Roll out pie crust and press into 9 inch pie pan (pesto swirl crust shown below).


 9. In a large bowl, beat eggs with cream.
10. Add grated cheese, salt and pepper, and set aside.


11. With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir .


12. Pour into pie crust and press to submerge ingredients.


13. Place on a baking sheet, and bake for about 45 minutes. (Cover with foil if you don't want to top to be brown).


14. Remove from oven and allow to set for ten minutes before serving.
15. Stuff face!!!




Original Recipe

Might also enjoy:
Berried with White Chocolate
Rose Water Ganache
Apple Dumplings
White Chocolate
Raspberry Cheesecake

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