Cheddar Artichoke Quiche Cups Recipes

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CHEDDAR ARTICHOKE QUICHE CUPS



Cheddar Artichoke Quiche Cups image

Santa himself couldn't resist sampling these savory bites chockfull of artichokes, onions and cheese. They're at the top of my family's list for every holiday gathering. And whether I serve them hot or cold, there are never any left!

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 dozen.

Number Of Ingredients 11

2 jars (7-1/2 ounces each) marinated artichoke hearts
1 small onion, finely chopped
1 garlic clove, minced
4 large eggs, beaten
1/4 cup dry bread crumbs
1/4 teaspoon ground mustard
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 cups (8 ounce) shredded cheddar cheese
2 tablespoons minced fresh parsley

Steps:

  • Drain artichokes, reserving half of the marinade. Chop artichokes; set aside. In a skillet, saute onion and garlic in reserved marinade until tender; set aside. , In a large bowl, combine the egg, bread crumbs, mustard, oregano, pepper and hot pepper sauce. Stir in the cheese, parsley, reserved artichokes and onion mixture., Fill miniature muffin cups three-fourths full. Bake at 325° until set, 15-17 minutes. Cool for 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 66 calories, Fat 5g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 108mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

CHEDDAR ARTICHOKE QUICHE CUPS RECIPE - (4.6/5)



CHEDDAR ARTICHOKE QUICHE CUPS Recipe - (4.6/5) image

Provided by joanmarie

Number Of Ingredients 11

2 jars (7-1/2 ounces each) marinated artichoke hearts
1 small onion, finely chopped
1 garlic clove, minced
4 eggs, beaten
1/4 cup dry bread crumbs
1/4 teaspoon ground mustard
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 cups (8 ounce) shredded cheddar cheese
2 tablespoons minced fresh parsley

Steps:

  • Drain artichokes, reserving half of the marinade. Chop artichokes; set aside. In a skillet, saute onion and garlic in reserved marinade until tender; set aside. In a large bowl, combine the egg, bread crumbs, mustard, oregano, pepper and hot pepper sauce. Stir in the cheese, parsley, reserved artichokes and onion mixture. Fill miniature muffin cups three-fourths full. Bake at 325° for 15-17 minutes or until set. Cool for 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers. Yield: 4 dozen.

ARTICHOKE QUICHE



Artichoke Quiche image

Oklahoma may be meat-and-potatoes country, but even good ol'boys have been known to eat this artichoke quiche!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 small onion, finely chopped
1 garlic clove, minced
2 teaspoons vegetable oil
4 large eggs
1/4 cup soft bread crumbs
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 cups shredded cheddar cheese
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped

Steps:

  • In a skillet, saute onion and garlic in oil until tender; set aside. In a large bowl, whisk the eggs, bread crumbs, parsley, salt, oregano, pepper and hot pepper sauce. Stir in cheese, artichokes and onion mixture. Pour into a greased 9-in. pie plate. Bake at 350° for 22-26 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 544mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein.

CHEDDAR ARTICHOKE QUICHE CUPS



Cheddar Artichoke Quiche Cups image

Santa himself couldn't resist sampling these savory bites chockfull of artichokes, onions and cheese. They're at the top of my family's list for every holiday gathering. And whether I serve them hot or cold, there are never any left!

Provided by Allrecipes Member

Time 35m

Yield 24

Number Of Ingredients 11

1 (7.5 ounce) jar marinated artichoke hearts
1 small onion, finely chopped
1 garlic clove, minced
4 large eggs eggs, beaten
¼ cup dry bread crumbs
¼ teaspoon ground mustard
⅛ teaspoon dried oregano
⅛ teaspoon pepper
⅛ teaspoon hot pepper sauce
2 (8 ounce) packages shredded Cheddar cheese
2 tablespoons minced fresh parsley

Steps:

  • Drain artichokes, reserving half of the marinade. Chop artichokes; set aside. In a skillet, saute onion and garlic in reserved marinade until tender; set aside. In a large bowl, combine the egg, bread crumbs, mustard, oregano, pepper and hot pepper sauce. Stir in the cheese, parsley, reserved artichokes and onion mixture.
  • Fill miniature muffin cups three-fourths full. Bake at 325 degrees F for 15-17 minutes or until set. Cool for 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 2.4 g, Cholesterol 50.6 mg, Fat 7.6 g, Fiber 0.4 g, Protein 6.2 g, SaturatedFat 4.2 g, Sodium 170.1 mg, Sugar 0.4 g

ARTICHOKE QUICHE



Artichoke Quiche image

This quiche makes a yummy, light dinner. Serve with a mug of soup, and a small tossed salad to complete the meal.

Provided by Dee514

Categories     Lunch/Snacks

Time 45m

Yield 1 9inch Quiche, 6 serving(s)

Number Of Ingredients 9

1 (14 ounce) can artichoke hearts, well drained
2 garlic cloves
4 eggs
3 -4 tablespoons grated pecorino romano cheese
6 ounces mozzarella cheese, diced small
1 -2 tablespoon olive oil
1/4 teaspoon ground black pepper
1/4 cup light cream
1 (9 inch) pie crusts (bottom only)

Steps:

  • Cut artichoke hearts into quarters, or large dice.
  • In frying pan over low heat, add oil, saute whole garlic cloves for a minute or so.
  • Add artichoke hearts and saute them until they start to brown.
  • Remove garlic cloves, and let the artichokes cool.
  • In a bowl, beat the eggs, add the cream, Romano and mozzerella cheeses and pepper, mixing well.
  • Add the artichokes and the oil from the pan to the egg mixture, mix well.
  • Spoon mixture into pie crust.
  • Bake in preheated 350°F oven for 35 minutes or until filling is set and just starts to brown.

CATALINA'S YUMMY BROCCOLI, ARTICHOKE & CHEDDAR QUICHE



Catalina's Yummy Broccoli, Artichoke & Cheddar Quiche image

Make and share this Catalina's Yummy Broccoli, Artichoke & Cheddar Quiche recipe from Food.com.

Provided by Cata2Go

Categories     Savory Pies

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 egg whites (1 small carton egg whites)
4 whole eggs
2/3 cup yogurt or 2/3 cup sour cream
salt & pepper
paprika
oregano (or any other spices you like) or garlic powder (or any other spices you like)
1 large onion, diced
1 stalk broccoli, chopped into small pieces
1 (8 ounce) can artichoke hearts, chopped
1 cup shredded cheddar cheese (the cheese is optional, but it makes it super tasty. Also, low fat cheese works just as well) (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Grease or spray a deep dish pie plate or small casserole dish.
  • Fry onion in oil till soft, then add broccoli. Stir fry till cooked. Set aside.
  • Meanwhile, with an electric beater, beat together the egg whites and whole eggs in a large bowl till frothy.
  • Add the yogurt and spices. Beat some more till well mixed.
  • Add the vegetables and the cheese to the eggs. Stir everything together and pour into the pie plate or dish. (You can also pour it into a prepared pie crust if you want).
  • Bake for 50-60 minutes. You'll know it's cooked because it will puff up.
  • Once cooked, let it sit for 20 minutes at room temperature before serving. (it tastes better if it sits even longer, ie. 1-2 hours. You can also make it in the morning, let it sit, then reheat for the evening. It doesn't need to be served super hot, just warm).
  • You can play around A LOT with this recipe. For example:
  • Use cream cheese instead of yogurt, or a bit of both.
  • Change the vegetables & cheese to:
  • -spinach, red onions, & feta,
  • -potatoes, red peppers, onions, & parmesan (use ½ cup only) & rosemary (goes sooo great with the potatoes)
  • -roasted red peppers, onions, brie (freeze the brie first, then you can shred it without it falling apart)
  • -mushrooms, asparagus, onions, swiss cheese.
  • -red & white onions, green onions, any cheese you have.

Nutrition Facts : Calories 180.1, Fat 6, SaturatedFat 2.3, Cholesterol 169, Sodium 238.8, Carbohydrate 15.5, Fiber 6.5, Sugar 5.3, Protein 17.2

ARTICHOKE QUICHE



ARTICHOKE QUICHE image

Categories     Egg

Yield 6 slices

Number Of Ingredients 12

2 (6oz) jars marinated artichokes
1 small onion, finely chopped
1 clove garlic
4 eggs, slightly beaten
1/4 c fine breadcrumbs
1/4 tsp salt
1/4 tsp pepper
1/4 tsp oregano
1/8 tsp tabasco
2 tbs parsley
1 cup grated Monterey jack
1 cup grated cheddar cheese

Steps:

  • Drain 1 jar into fry pan & sauté onion& garlic in the oil for 5 min, or until limp.(discard oil from other jar) chop artichokes and set aside. In large bowl beat eggs; add crumbs & everything else. Spread in greased 9x9 pan or 9 in round pan. Bake @325 for 30 min or firm. Cut into squares or pie slices. You may also put this into your favorite savory piecrust, but I find it stands up on it's own

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