Simply Elegant Artichoke Quiche

Ingredients

CRUST

• two 9-inch pre-baked pie crusts (or one pre-baked 10-inch deep-dish)

SAUTE

• 2 tablespoons olive oil
• 2 whole garlic cloves
• 1/2 cup coarsely chopped onion
• 14 ounces premium drained artichoke hearts (in water)
• 1/4 cup dry white wine
• 1 tablespoon fresh minced parsley
• 1 teaspoon snipped fresh dill
• 1/4 teaspoon kosher salt

CUSTARD

• 1 3/4 cups cream or half-and-half cream
• 1 cup shredded swiss cheese
• 4 eggs
• 2 tablespoons melted butter
• 1/4 teaspoon sugar
• 1/8 teaspoon nutmeg
• 1 pinch fresh ground white pepper

GARNISH

• snipped fresh chives or green onion top or chervil

Directions

1. 1

   PRE-BAKE two 9-inch pie shells OR one 10-inch deep dish pie shell; allow to cool on wire racks.

2. 2

   SAUTE 2 whole garlic cloves and 1/3 cup chopped onion in 2 tablespoons olive oil over medium heat until onion and garlic soften. Meanwhile, grate 1 cup swiss cheese and set aside; cut artichoke hearts into quarters or chunky bite-sized pieces.

3. 3

   ADD artichoke hearts to saute mixture along with 1/4 cup dry white wine, 1 tablespoon minced parsley, 1 teaspoon fresh snipped dill, and 1/4 teaspoon kosher salt; stir and saute until liquid evaporates. Remove saucepan from heat.

4. 4

   REMOVE garlic cloves from saucepan and place into a food processor bowl along with 1 3/4 cups cream, 1 cup shredded swiss cheese, 4 eggs, 2 tablespoons melted butter, 1/4 teaspoon sugar, 1/8 teaspoon nutmeg and 1 pinch ground white pepper; process for 30 seconds.

5. 5

   COMBINE custard mixture with artichoke saute mixture in a medium-large bowl; fold all together until well blended. Pour into two 9-inch pre-baked pie shells OR one 10-inch deep dish pre-baked pie shell; sprinkle top(s) with snipped fresh chives or green onion tops.

6. 6

   BAKE at 375 for 25-30 minutes until puffed and lightly browned. Allow to set for 10 minutes before cutting; serve and enjoy.