Artichoke Parmesan Quiche
| 09/23/2008|
One prepared and thawed 9” pie crust
½ tsp. salt
½ cup bacon fried crisp and crumbled
1/3 cup minced onion
1 can artichoke slices
1 cup shredded Swiss cheese
1 tsp. dry wine
½ cup Olive Tap Artichoke Parmesan Tapenade
4 eggs
1 cup heavy cream heated through
½ tsp. sugar
Preheat oven to 450 degrees.
Sprinkle bacon, onion and cheese in bottom of thawed pie crust. Top cheese layer with Olive Tap Artichoke Parmesan Tapenade, spreading evenly. Beat eggs and whisk in remaining ingredients. Pour egg mixture into pie shell. Top with artichoke slices. Bake 15 minutes. Reduce oven temperature to 400 degrees and bake 30 minutes longer. Let stand 10 minutes before serving.
Serves 6
