| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | Appetizers, Brunch, Cookbook, Quiche | 6 | Servings |
INGREDIENTS
| , one 10 inch unbaked pie shell | ||
| 14 | oz | Artichokes, canned, water |
| Packed | ||
| 3 | Eggs | |
| 8 | oz | Neutchatel cheese, softened |
| 1 | c | Low-fat cottage cheese |
| 3/4 | c | Buttermilk |
| , 2 inch cube white cheese, grated | ||
| (Meunster; Swiss or Mozzarella) | ||
| 1 | ts | Salt |
| 1/4 | ts | Thyme |
| 1/4 | ts | White pepper |
| 1/4 | ts | Beau Monde seasoning |
| 6 | sl | Lean bacon, cooked and crumbled |
INSTRUCTIONS
Drain artichokes, cut in quarters. Beat eggs; add Neufchatel, cottage cheese and buttermilk. Add grated cheese. Stir in seasonings and crumbled bacon. Place artichokes in bottom of pie shell; pour cheese mixture over artichokes. Bake at 375 for 50 to 60 minutes or until toothpick comes out clean. Serves 4 to 6 Rave Revues, Lakewood Center Associates to benefit the Lakewood Center for the Arts, Lake Oswego, Oregon (1986). MC formatted by Brenda Adams <adamsfmle@sprintmail.com> NOTES : Fewer calories and less fat than most quiches Recipe by: Rave Revues, Lakewood Center for the Arts, L.O., Oregon /86 By Brenda Adams <adamsfmle@sprintmail.com> on Jan 20, 1997. Posted to brand-name-recipes by "LAROSE, JOSEE" <JOSEE.LAROSE@bdc.x400.gc.ca> on 1998,
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