Quiche with Artichoke Hearts and Parmesan

Ingredients

• 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

Preparation

1. 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. 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. 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.