9 lg Eggs
1 Prepared un-baked pie crust
-* 1/2 c Half-and-half
1/2 c Shredded cheddar cheese
1 md Yellow or vidalia onion
13 3/4 oz Canned artichoke bottoms
8 1/2 oz Canned cream-style corn
4 oz Canned chilies **
Butter Salt and pepper to taste 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 —–