- 1 [9-inch / 23-cm] pastry shell
- 1 [12-ounce / 340-g] package frozen artichokes hearts, thawed
or
1 [14-ounce / 398-mL] can well-drained artichoke hearts
- 1/2 pound [227 g] Swiss cheese, sliced
- 2 eggs
- 1/4 teaspoon [1 mL] crushed tarragon
- 1/4 teaspoon [1 mL] nutmeg
- 1/2 teaspoon [2.5 mL] salt
- 1 1/2 tablespoons [22.5 g] melted butter
- 1/2 tablespoon [4.5 g] flour
- 1 cup [250 mL] half-and-half
|
- Preheat oven to 375°F [190°C].
- Evenly arrange drained thawed or canned artichoke hearts side-by-side over the bottom of the pie shell cutting artichoke hearts to fit if needed.
- Top with one row Swiss cheese slices.
- Repeat layers.
- Into a bowl, beat together eggs, crushed tarragon, nutmeg, salt, melted butter, flour and half-and-half.
- Pour mixture all over artichoke hearts.
- Bake quiche into preheated oven for approximately 40 minutes, until golden.
- Leave quiche to rest for quite a few minutes, until set, before cutting to serve.
|
