Crustless Artichoke Quiche
Ingredients
| 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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