Artichoke Quiche
Source: Cold-Weather Cooking by Sarah Leah Chase (with a few minor changes)

1 (9-inch) pie crust
1 (6-oz) jar marinated artichoke hearts, drained and coarsely chopped
4 oz bacon OR sundried tomatoes, chopped into bits
1 small onion, chopped
1 bunch scallions, chopped
2 cloves garlic, minced
1 red pepper, cut into 1-inch long, thin strips
1/4 cup chopped fresh parsley
3 tbsp chopped fresh basil
1 cup shredded Swiss cheese
1/2 cup parmesan cheese
3 large eggs
1 tbsp Dijon mustard
1/4 cup heavy cream
1/2 cup light cream
1/4 tsp nutmeg
salt and pepper

Line 9-inch quiche dish or pie plate with crust. Refrigerate.

Saute bacon in large skillet over medium-high heat until browned.

Reduce heat to medium and add onion, scallions, garlic and pepper. Cook until vegetables are softened, for about 10 minutes.

Add artichoke hearts. Cook another 3 minutes.

Remove from heat and add parsley, basil, salt, and pepper.

Preheat oven to 375.

Sprinkle Swiss and parmesan cheese over crust. Top with artichoke mixture.

Whisk together eggs, mustard, heavy and light creams. Season with nutmeg. Pour evenly over artichoke minute in crust.

Bake until puffed and set, about 45 minutes. Serve warm or at room temperature.

Notes: This is a great quiche recipe - very different flavor than most other recipes. This recipe can be made with bacon or without; see the substitution I've indicated. I've made it both ways and it gets great reviews either way! - Tracy/TWW - rec.food.recipes/1995