Name: Artichoke Quiche
Ingredients: 1 9-inch pie crust; 1 Jar (6-oz) marinated artichoke hearts; drained and coarsely chopped; 4 oz Bacon or sundried tomatoes; chopped into bits; 1 sm Onion; chopped; 1 bn Scallions; chopped; 2 Cloves garlic; minced; 1 Red pepper; cut into 1-inch long; thin strips; 1/4 c Chopped fresh parsley; 3 tb Chopped fresh basil; 1 c Shredded swiss cheese; 1/2 c Parmesan cheese; 3 lg Eggs; 1 tb Dijon mustard; 1/4 c Heavy cream; 1/2 c Light cream; 1/4 ts Nutmeg; Salt and pepper

Revelation...is progressive, i.e., cumulative. God has not revealed Himself comprehensively at any one stage in history or in any one event. Revelation is a series of divine disclosures, each of which builds upon and unpacks or unfolds that which preceded it. Revelation moves from what is piecemeal and partial and incomplete (but always accurate) to what is comprehensive and final and unified. This contrast between the incomplete and complete, between the partial and the full, is not a contrast between false and true, inaccurate and accurate, but a contrast between shadow and substance, between type and antitype, between promise and fulfillment.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Swiss	Eggs	6	Servings

INGREDIENTS

1		9-inch pie crust
1		Jar (6-oz) marinated artichoke hearts; drained and coarsely chopped
4	oz	Bacon or sundried tomatoes; chopped into bits
1	sm	Onion; chopped
1	bn	Scallions; chopped
2		Cloves garlic; minced
1		Red pepper; cut into 1-inch long; thin strips
1/4	c	Chopped fresh parsley
3	tb	Chopped fresh basil
1	c	Shredded swiss cheese
1/2	c	Parmesan cheese
3	lg	Eggs
1	tb	Dijon mustard
1/4	c	Heavy cream
1/2	c	Light cream
1/4	ts	Nutmeg
		Salt and pepper

INSTRUCTIONS

From: tww@quartet.ho.att.com
Date: Sun, 24 Sep 1995 19:19:10 GMT
from Sarah Leah Chase's "Cold Weather Cooking" (with a few minor
changes...) Line 9-inch quiche dish or pie plate with crust. Refrigerate.
Saute bacon in large skillet over medium-high heat until browned. Reduce
heat to medium and add onion, scallions, garlic and pepper. Cook until
vegetables are softened, for about 10 minutes. Add artichoke hearts. Cook
another 3 minutes. Remove from heat and add parsley, basil, salt, and
pepper.  Preheat oven to 375. Sprinkle swiss and parmesan cheese over
crust. Top with artichoke mixture. Whisk together eggs, mustard, heavy and
light creams.  Season with nutmeg. Pour evenly over artichoke minute in
crust.  Bake until puffed and set, about 45 minutes. Serve warm or at room
temperature.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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