C.W. Worth House Bed and Breakfast

Recipe of the Week–Artichoke Mushroom Quiche

Artichoke Mushroom Quiche Serves 6

1 piecrust, refrigerated or homemade
1 can whole artichokes
1 small can sliced mushrooms
5 eggs
1 cup whipping cream
1 cup shredded Swiss cheese (can substitute with cheddar/Monterey mix)
¼ – ½ t. dried thyme; ¼ – ½ t. dried basil
¼ t. cayenne pepper
1 t. dry mustard
¼ t. nutmeg

Preheat oven to 350 degrees.

Prepare piecrust according to directions for 10” glass pie plate. Does not need to be pre-baked.
Drain artichokes well, squeeze out liquid and roughly chop then spread on bottom of piecrust.

Drain mushrooms and roughly chop; layer on top of artichokes.
Layer half of the shredded cheese over artichokes and mushrooms.
In medium bowl, mix eggs, cream and other half of the cheese together. Add spices. Mix well. Gently pour egg mixture over all.

Bake in center of oven for 40-50 minutes until risen and nicely browned. Half way through cooking put aluminum ring on top to prevent crust from browning too much. A knife inserted in middle will come out clean.

Remove from oven and let set 5 minutes. Slice and serve with bacon or sausage and a broiled tomato. Garnish with fresh thyme.

Total preparation time: Approx. 50-60 minutes

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