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Cheddar Artichoke Quiche Cups

2 jars (7-1/2 ounces each) marinated artichoke hearts
1 small onion, finely chopped
1 garlic clove, minced
4 eggs, beaten
1/4 cup dry bread crumbs
1/4 teaspoon ground mustard
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 cups (8 ounce) shredded cheddar cheese
2 tablespoons minced fresh parsley

Drain artichokes, reserving half of the marinade. Chop artichokes; set

Printed from tasteofhome.com Oct 12, 2008

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Cheddar Artichoke Quiche Cups cont.

aside. In a skillet, saute onion and garlic in reserved marinade
until tender; set aside. In a large bowl, combine the egg, bread
crumbs, mustard, oregano, pepper and hot pepper sauce. Stir in the
cheese, parsley, reserved artichokes and onion mixture. Fill
miniature muffin cups three-fourths full. Bake at 325° for 15-17
minutes or until set. Cool for 5 minutes before removing from pan to
wire racks. Serve warm. Refrigerate leftovers.

Yield: 4 dozen.