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Cheddar Artichoke Quiche Cups
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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 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.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |