Quiche with Artichoke Hearts and Parmesan

Yield: 2 quiches (16 slices) (serving size: 1 slice)
Cost per Serving: $1.36
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Nutritional Information

Amount per serving
  • Calories: 198
  • Fat: 14g
  • Saturated fat: 7g
  • Protein: 7g
  • Carbohydrate: 12g
  • Fiber: 1g
  • Cholesterol: 76mg
  • Sodium: 311mg


  • 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


  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.
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