This recipe for Artichoke Quiche, by Robin Feldhake, is from Feeding The Flock,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 T. olive oil 1/4 c. thinly sliced celery 1 c. (or more) chopped fresh mushrooms with a sprinkling of garlic powder 14 oz. drained and chopped artichoke hearts 1/3 c. chopped green onion 1/2 tsp. oregano leaves 1/2 tsp. chili powder 4 oz. shredded sharp cheddar cheese 4 oz. shredded pepper jack cheese 8 eggs 1 3/4 c. soymilk 1 prepared pie crust
Saute celery in olive oil until tender, add mushrooms - remove from heat when cooked. Stir in artichoke hearts, onion, oregano, chili powder, cheeses, eggs, and soymilk. Mix all filling ingredients and pour into pie crust. Bake at 375º for an hour until knife is clean and center is set.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.