Cheddar Artichoke Quiche Cups Recipe

5 1 2
Cheddar Artichoke Quiche Cups Recipe
Cheddar Artichoke Quiche Cups Recipe photo by Taste of Home
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Cheddar Artichoke Quiche Cups Recipe

Read Reviews
5 1 2
Publisher Photo
Santa himself couldn't resist sampling these savory bites chockfull of artichokes, onions and cheese. They're at the top of my family's list for every holiday gathering. And whether I serve them hot or cold, there are never any left!
Recommended: Our Best Bacon Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 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

Directions

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.
Originally published as Cheddar Artichoke Quiche Cups in Country Woman Christmas Annual 2004, p31

Nutritional Facts

2 each: 66 calories, 5g fat (3g saturated fat), 45mg cholesterol, 108mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Cheddar Artichoke Quiche Cups in Country Woman Christmas Annual 2004, p31

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kittyluver_PA User ID: 756163 67731
Reviewed Jun. 1, 2009

"these look just yummy!!! can't wait to try them! thanks for the recipe"

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