Quiche Squares Recipe
Ingredients
| 2 (6-ounce) jars marinated artichoke hearts, undrained | ||
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Eggs | 4 Small, beaten | |
| Shredded sharp Cheddar cheese | 2 Cup (16 tbs) | |
| Breadcrumbs | 1/4 Cup (16 tbs) | |
| Minced parsley | 2 Tablespoon | |
| Dried oregano | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Hot Sauce | 1/8 Teaspoon | |
Directions
Drain 1 jar artichoke hearts, reserving marinade.
Drain remaining jar, discarding marinade.
Chop artichoke hearts, and set aside.
Pour, reserved artichoke marinade into a skillet.
Add onion and garlic; cook over medium heat until tender.
Cool slightly.
Combine onion mixture, artichoke hearts, and remaining ingredients, mixing well; spoon into a lightly greased 10- x 6- x 2-inch baking dish.
Bake at 325°F for 35 to 40 minutes or until set.
Let stand 10 minutes before serving.
Cut into 1-inch squares.
Quiche may be served warm or cool.
Drain remaining jar, discarding marinade.
Chop artichoke hearts, and set aside.
Pour, reserved artichoke marinade into a skillet.
Add onion and garlic; cook over medium heat until tender.
Cool slightly.
Combine onion mixture, artichoke hearts, and remaining ingredients, mixing well; spoon into a lightly greased 10- x 6- x 2-inch baking dish.
Bake at 325°F for 35 to 40 minutes or until set.
Let stand 10 minutes before serving.
Cut into 1-inch squares.
Quiche may be served warm or cool.
Chef
