| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
California |
Artichokes, Cheese, Company dis, Eggs |
6 |
Servings |
INGREDIENTS
| 9 |
|
Inch unbaked pastry shell |
| 6 |
oz |
Marinated artichoke hearts |
| 1 |
sm |
Zucchini, in 1×1/4" sticks |
| 1 |
sm |
Onion; sliced |
| 4 |
|
Eggs or part egg-substitute |
| 1/2 |
c |
Milk |
| 1/2 |
ts |
Each salt and savory |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Shredded Monterey Jack cheese |
INSTRUCTIONS
Prepare unbaked 9" pastry shell. Chill. Meanwhile preheat oven to 425 F.
Drain artichoke hearts, reserving 2 T. marinade. Cut artichokes in half.
Saute zucchini and onion in reserved marinade for 5 minutes. Geat eggs in
medium bowl until foamy. Stir in cream, milk, salt, savory and pepper.
Spoon zucchini nd onions into shell. Add artichokes. Sprinkle with cheese.
Pour on eggs and cream. Bake at 425 f. for 15 minutes. then lower heat to
350 F. Bake for 20 minutes. until knife comes out clean. Cool 15 minutes
before serving.
Recipe By : bobbi744@sojourn.com
Posted to MC-Recipe Digest V1 #242
Date: Sat, 12 Oct 1996 14:46:32 -0400
From: Robertal Banghart <bobbi744@sojourn.com>
NOTES : Wonderful Brunch or Light lunch recipe.
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