Artichoke And Watercress Quiche With Garlic Snapes

Name: Artichoke And Watercress Quiche With Garlic Snapes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 store-bought pie shell; 4 garlic snapes; 6 oz quartered artichoke hearts (approx. 1/2 can, in water) -- or substitute 1 medium yellow squash; 1 tsp olive oil; 1/3 cup watercress leaves - or substitute basil or spinach; 12 to 16 teaspoon-sized dollops of goat cheese; 2 TB shredded parmesan or pecorinio (optional); 4 to 5 eggs; 3/4 cup milk; dash nutmeg

Servings: persons

1
Allow pie shell to mostly thaw, so that you can press it into a quiche pan. Dampen your fingers to help push it into place and mend any tears. Spread optional shredded cheese over bottom of crust.
2
Wash and rinse watercress (or basil or spinach). Gently pull leaves off stems (or finely chop basil or spinach). Set aside.
3
Drain artichoke hearts, and gently squeeze excess moisture out of them. (For summer squash substitution, slice into rounds, about 1/8 inch -- you do not want them too thin.)
4
Coarsely chop snapes into 1 inch pieces.
5
Heat oil in non-stick skillet to medium and add snapes. Saute for 1 to 2 minutes until fragrant and bright green. Add artichoke hearts and saute another minute. (If using squash, remove snapes from pan, then saute squash rounds until lightly browned). Spread sauteed vegetables over bottom of pie crust. Drop dollops of goat cheese over.
6
Whisk eggs, milk and nutmeg until well blended. Fold in watercress (or basil or spinach). Pour over other ingredients in quiche pan.
7
Bake 30 to 35 minutes at 350 degrees until set.

1753

kcal

Calories

126

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 store-bought pie shell, 4 garlic snapes, 6 oz quartered artichoke hearts (approx. 1/2 can, in water) -- or substitute 1 medium yellow squash, 1 tsp olive oil, and more.

Yes, Artichoke And Watercress Quiche With Garlic Snapes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!