Title: Artichoke Quiche
Categories: Quiche Main
Yield: 8 Servings

TIDEWATER ON THE HALF SHELL
2		6-oz. jars marinated arti- choke hearts
1	cl	Garlic; minced
1	sm	Onion; chopped
4		Eggs
1/4	c	Dry bread crumbs
1/4	ts	Salt
1/8	ts	Pepper
1/8	ts	Oregano
1/8	ts	Tabasco
1	tb	Parsley
1/2	c	Sharp Cheddar cheese; grated

Preheat oven to 325~. Drain artichoke hearts, saving marinade from one jar. Chop hearts and set aside. Saute onion and garlic in reserved marinade until translucent. Drain and set aside. Beat eggs until frothy; add all ingredients; stir well. Pour into greased 9" pie plate or quiche dish. Bake for 30 mins. until firm and golden brown. May be prepared ahead and reheated at 300~ for about 15 mins.

Note - to serve as an hors d-oeuvre, bake in an 11"x7" casserole and cut into squares.

Author - Junior League of Norfolk-Virginia Beach, VA

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