INGREDIENTS

INSTRUCTIONS

Recipe by: Inn recipes * (refrigerated section of your grocery store) **
peeled, diced green chiles (preferably fresh or, if canned, Hatch, New
Mexico brand)Pre-heat oven to 375 F. In a large mixing bowl, beat the eggs
until light yellow and slightly foamy. Chop onion and sautee in butter
until soft and yellow. Add chopped artichoke bottoms for the last few
minutes. Pour into egg mixture. Add remaining ingredients and stir until
well blended. Place pie crust into 10-inch straight-sided oven-safe quiche
dish. (We use two with fluted sides.) Pull crust gently into place and
flute with fingers. Pour egg mixture into dish. Bake for approximately 45
minutes until top is nicely brown and quiche does not "give" when pressed
with a gentle finger. Serve hot, sliced into 8 pieces; or wrap tightly in
plastic wrap, refrigerate and use as much as one week later. Serves
8. NOTE This recipe can be made "guilt free" by substituting Egg Beaters,
skim milk, low-fat cheese, non-creamed corn (drained), salt-substitute and
margarine. Suggested accompaniments: Salsa (ours is home-made), any type of
hot sauce (we serve both red and green Tobasco), sour cream and/or more
green chile.JM.
At The W.J. Marsh House Victorian B&B we usually precede the quiche with
sliced melon, and serve it with home-fried potatoes with pimiento and green
pepper, our piquant Southwest-style cornbread, and chorizo (spicy Mexican
sausage). W.J. Marsh House Victorian Bed & Breakfast Albuquerque, New
Mexico
Posted to MM-Recipes Digest V4 #100 by novmom@juno.com (Lynn A Montroy) on
Apr 10, 1997

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