Quiche with Artichoke Hearts and Parmesan

2 quiches (16 slices) (serving size: 1 slice)

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2 9-inch frozen pie shells
2 tablespoons unsalted butter
1 onion, chopped
9 ounces frozen artichoke hearts, thawed, slivered lengthwise
Salt and pepper
4 large eggs
2 1/2 cups half-and-half
1 cup grated Parmesan


Prep: 15 Minutes
Cook: 40 Minutes

1. Preheat oven to 400°F. Line pie shells with foil and fill with dried beans. Bake for 10 minutes. Remove foil and beans, lower temperature to 350°F and bake until lightly browned, 3 to 5 minutes. Cool slightly on a wire rack.

2. Melt butter in a large skillet over medium-high heat. Add onion; sauté for 3 minutes. Squeeze moisture from artichokes, add to skillet and sauté for 2 minutes. Season with salt and pepper. Divide evenly between shells.

3. Whisk eggs, half-and-half, cheese, salt and pepper. Pour over artichoke mixture. Bake until set in center and lightly golden, 35 to 40 minutes. Cool slightly before serving.

Created date

June 2009

Nutritional Information

Calories 198
Fat 14 g
Satfat 7 g
Protein 7 g
Carbohydrate 12 g
Fiber 1 g
Cholesterol 76 mg
Sodium 311 mg