Crustless Artichoke Quiche


  • 1 (14oz) jar artichoke hearts
  • 4 oz fresh mushrooms,sliced
  • 1 tbs butter, melted
  • 2 cups Munster cheese, melted
  • 4 eggs, beaten
  • 1 cup milk
  • kosher salt and fresh cracked black pepper to taste
  • 1 tbs fresh basil, chopped
  • 1 tsp garlic powder
  • paprika to taste
  • Drain and chop the artichoke hearts.
  • Place on a paper towel and squeeze until most of the moisture is absorbed.
  • Arrange in a 9 inch quiche dish sprayed with non stick cooking spray.
  • Saute the mushrooms in the butter in a saute pan until tender. Drain. Pour over the artichokes.
  • Sprinkle with cheese.
  • Combine the eggs, milk, pepper, basil and garlic powder in a bowl and mix well.
  • Pour over the cheese.
  • Sprinkle with paprika.
  • Bake in a preheated 350 degree oven for 30 to 40 minutes.

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