thepioneerwoman4.5
Quiche
The feeling for this deep dish quiche is totally adaptable—throw in asparagus tips, broccoli, and whatever cheeses you have in your fridge—and the filling can be made ahead of time.
👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 45 min🔥 Cook: 1h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●skillet
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
Preheat oven to 400 degrees.
2
In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.
3
Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about ⏱️ 20 minutes.
4
Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)
(14-ounce) quartered artichoke hearts1 canSalt and pepper, to taste
5
With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.
(14-ounce) quartered artichoke hearts1 canFresh parsley, fresh chives (optional)
6
Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for ⏱️ 1 hour. Bake for slightly longer if quiche is overly jiggly.
7
Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.
Nutrition Facts
calories
772 Calories
fat Content
65 g
fiber Content
4 g
sugar Content
3 g
sodium Content
710 mg
protein Content
25 g
trans Fat Content
1 g
cholesterol Content
280 mg
carbohydrate Content
21 g
saturated Fat Content
33 g
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