La Grange Artichoke Quiche
One of my cousins gifted me with a copy of her church cookbook titled “Saints and Sinners Cookbook” celebrating the 5oth anniversary of their Lutheran Church in La Grange, Texas. What a fun tribute to a collection of recipe favorites, old and new from their members.
La Grange is a collection of many points of interest…. from Czech and German immigration…to the infamous Chicken Ranch, an International Quilt Museum, and the half-way stop for the annual MS 150 bike race from Houston to Austin which helps race over $12 million .
You can walk around the town square and also get a collection of interesting foods…. from Kolaches and Pigs in a Blanket from Lukas Bakery; Prause’s daily slow smoked Barbeque, sliced your way, served until they run out (usually by 1:00pm); or an intimate little meal at The Bistro, which has great food, wine, and a Sunday Prime Rib.
This quiche recipe doesn’t really fall into any specific collected area of interest, it’s just an awesome little quiche that makes it’s own crust.
It can be served as the main dish with a salad, or as a side dish or for a large group. It holds well at room temperature.
Ingredients:
- 2 (14oz) jar marinated artichoke hearts/crowns ( or apprx 28 oz total equivalent if using small jars)
- 1 tsp Tabasco
- 1 small onion, chopped
- Black pepper to taste
- 1 garlic clove, minced
- 4 eggs
- 1 1/2 grated cheddar cheese
- 1/4 cup Italian bread crumbs
- 1/2 cup Parmesan Cheese
Preheat oven to 325.
- Drain marinade from one jar into a skillet pan, and saute onion and garlic. Drain other jar, and throw away the marinade.
- Add artichokes to onion and garlic.
- Beat eggs, add crumbs and Tabasco.
- Blend in the rest of ingredients.
- Put in a greased 8 or 9-inch pie plate, or 8 x8 square pan, and cook for 20-30 minutes.
Cut after thoroughly cooled.
TIPS: This can be baked in a Breville Smart Oven!
TIPS: I also made this and substituted saute sliced mushrooms instead of sliced onion for a more meaty flavor.