Artichoke and Mushroom Quiche
Fun things happening around here lately so that's why I've been a little MIA. Sorry, friends, although I do plan on posting regularly, I may not be on my twice a week schedule like usual for a little bit.
My sister came up two weekends ago had her hair and make-up run through for the wedding. Then, I hosted her Breakfast at Tiffany's themed wedding shower the next day for brunch. I usually make most of the food I serve at my parties from scratch but being that I was 37 weeks pregnant at the time I decided to cut myself some slack. I ordered the Meadows salad from Freshies, one of our favorite breakfast spots, and some biscuits and gravy from Creekside, one of our other favorites. My sister loves biscuits and gravy. Loves. Then I picked up some cake donuts from Milk Run in lieu of a cake. The only thing left to do was assemble a fruit platter and mimosa bar and bake up a few of these delicious artichoke and mushroom quiches.
I've been doing a lot of things I love lately which makes me happy. It's a celebratory time here with the wedding and maid of honor duties, plus the upcoming arrival of our baby girl. All this while the flowers are blooming, the weather is warming and the sun is out in full force marking the arrival of summer in just a few days. But to top it all off? I am huge. Officially now. Even I'll say it. Jeremy took this picture of me the other night and I thought Oh, I actually don't look that big. Maybe it's all in my head.
But then this picture was taken the same night and I'm pretty sure I look like my stomach is photoshopped to be bigger than it actually is. I assure you it is not. It looks like I'm holding an enormous pillow or all-white beach ball or something. Just keeping it real.
Luckily, I wore black to my sisters shower, which was entirely appropriate being Breakfast at Tiffany's theme and all. Black is much more forgiving. She on the other hand wore white lace. Stunning white lace. Isn't she the prettiest?
This quiche is packed with ingredients which is how I like it. The egg part just sort of holds everything together. It's not the cleanest slicing quiche in history, just because of the chunks of artichoke and onions, but it's guaranteed super delicious.
Artichoke and Mushroom Quiche
adapted from The Pioneer Woman by Ree Drummond
makes two quiches
- 3/4 pounds Thick Cut, Peppered Bacon
- 5 tablespoons Butter
- 1 whole Onion, Very Thinly Sliced
- 2 boxes (4 Oz. Each) White Mushrooms, Washed And Sliced
- 1 can (14 Oz.) Quartered Artichoke Hearts
- 2 pie crusts ( I used Marie Calenders brand from the frozen section)
- 7 whole Eggs
- 1-1/2 cup Heavy Cream
- 2 cups Grated Swiss Cheese
- Salt And Pepper, to taste
- Optional: Fresh Parsley, Fresh Chives
In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.
Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.
In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)
With a slotted spoon, add mushroom mixture into egg/cream mixture. Use your judgement with this. If it seems like it's way too much vegetable mixture for the amount of eggs, don't use it all. I know this is a vague instruction, so for reference, I ended up not using about a whole cup of the veggie mixture and reserved it for an omlette the next day. It's just that you can't half the ingredients or you won't have enough filling, so just make the whole batch. Stir together. Add bacon and stir. Add parsley or chives, if desired.
Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 45min-1 hour. Bake for slightly longer if quiche is overly jiggly.
Remove from oven and allow to set for ten minutes before serving.