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Artichoke Bites II
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Cheesy artichoke and herb mini quiches.
Ingredients:
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained, liquid reserved
  • 1 onion, chopped
  • 1 clove garlic, peeled and minced
  • 8 eggs, lightly beaten
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Swiss cheese
  • 1 cup grated Parmesan cheese
  • 0.25 cup snipped fresh parsley
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon Italian-style seasoning
  • 1 dash hot pepper sauce
  • 1 dash Worcestershire sauce
  • 0.25 cup dry bread crumbs
Instructions:
  • Preheat the oven to a cozy 325 degrees F (165 degrees C) and give four petite 1 3/4 inch muffin pans a gentle grease.
  • In a medium saucepan, cook and stir onion and garlic in reserved liquid from marinated artichoke hearts over medium heat until tender.
  • Combine artichoke hearts, eggs, Cheddar cheese, Swiss cheese, Parmesan cheese, parsley, black pepper, Italian-style seasoning, hot pepper sauce, and Worcestershire sauce in a blender or food processor until smooth. Mix in onions, garlic, and dry bread crumbs.
  • Fill the muffin pans three-quarters full with the mixture. Bake in the preheated oven for 12 to 15 minutes until golden brown and firm. Serve warm.

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