Artichoke Mushroom Quiche

This is an easy but elegant recipe and serves 6 nice size portions. This recipe was recently featured in the Spring 2010 Wrightsville Beach Magazine when they paired mushroom dishes with wines!

1 piecrust, refrigerated or homemade
1 can whole artichokes
1 small can sliced mushrooms
5 eggs
1 C. heavy cream
1 1/2 C. shredded Swiss cheese
1/2 t. dried thyme
1/4 - 1/2 t. dried basil
1/4 t. cayenne pepper
1 t. dry mustard
1/4 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 the artichokes, lightly squeeze out liquid and roughly chop; then spread on bottom of piecrust. Drain mushrooms and roughly chop. Layer one half cup of the Swiss cheese over the artichokes and then layer the chopped mushrooms over that. Layer another half cup of cheese over mushrooms. In medium bowl, mix eggs, cream and 1/2 cup Swiss cheese together. Add spices and mix well. Gently pour egg mixture over all.
Bake in center of oven for 45-50 minutes until risen and nicely browned. Half-way through cooking put aluminum ring on top to prevent crust from browning too much.
Remove from oven and let set 5 minutes. Slice and serve with bacon or sausage and broiled tomato. Garnish with thyme sprigs or rosemary.

Recipe Summary:
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes

Other recipes by C.W. Worth House B&B:
Banana-Pecan Upside Down Pancake
Rosemary-Goat Cheese Strata
Cranberry Eggnog Muffins
Blueberry Coffeecake with Streusel

Recipe Provided By:
C.W. Worth House B&B
Wilmington, NC

Wilmington Bed and Breakfast Inns