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Recipe: Artichoke Mushroom Quiche
Similar Categories: Artichoke, Mushroom, Quiche
Serving Size : 6
1 9oz pkg frozen artichoke hearts
2 tablespoons reduced-calorie Italian dressing
1/2 pound fresh mushrooms
vegetable cooking spray
1/2 cup fine, dry breadcrumbs
1/2 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/4 cup shredded 40% less fat Cheddar cheese
1/4 cup shredded part-skim mizzarella cheese
1 cup skim milk
2 eggs -- beaten
1/8 teaspoon ground white pepper
2 tablespoons grated Parmesan cheese
dash ground red pepper
Cook artichoke hearts according to package directions, omitting salt.
Drain well; press artichoke hearts between paper towels to remove excess
moisture. Position knife blade in food proecessor bowl, add artichoke
hearts. Top with cover, and process until finely chopped. Combine
artichoke hearts and dressing in a bowl, stirring well. Cover and chill at
least 3 hours.
Position knife blade in food processor bowl; add mushrooms. Top with
cover, and process until minced. Coat a nonstick skillet with cooking
spray; place over medium heat until hot. Add mushrooms, saute 15 minutes
or until liquid evaporates, stirring frequently. Remove from heat; stir in
breadcrumbs and next 3 ingredients. Firmly press mushroom mixture evenly
over bottom and up sides of a 9-inch pieplate that has been coated with
cooking spray. Bake at 350 degrees for 8 to 10 minutes or until dry.
Spoon artichoke mixture into mushroom shell, spread evenly. Sprinkle
shredded cheeses evenly over artichoke mixture. Combine milk, eggs, and
white pepper. Pour milk mixture over artichoke-cheese mixture. Sprinkle
Parmesan cheese and red pepper evenly over milk mixture. Bake at 350
degrees for 35 minutes or until set. Let stand 10 minutes before serving.
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