Trooper 73's Italian Artichoke Quiche

Preparation:  10 min. Cooking: 45 min. Total: 55 min.
Recipe photo
  • 2 Tbsp olive oil
  • 2 cloves garlic , crushed
  • 3/4 Lb frozen artichoke hearts , thawed
  • 1/2 Lb mozzarella cheese , shredded
  • 1/2 Cup Provolone cheese, shredded
  • 5 eggs , beaten
  • 1 frozen 9 inch pie shell , thawed
Preheat oven to 350 ℉. Heat oil in a heavy nonstick skillet over medium heat. Saut'e garlic and artichoke hearts 5 minutes. Remove from heat and cool to room temperature. Stir shredded cheeses into beaten eggs. Add garlic and artichoke mixture and season with salt and pepper to taste. Mix thoroughly. Pour mixture into pie crust. Bake 40-45 minutes until golden and set in the center. Let stand 10 minutes before serving.
Calories
390 Cal
Fat
28 g
Carbs
17 g
Protein
19 g
Fiber
2.4 g
Sugar
2.6 g
Cholesterol
210 mg
Sodium
620 mg


Nutrients

Fiber     2.4 g
Fat     28 g
Sugar     2.6 g
Carbs     17 g
Protein     19 g
Calories     390 Cal

Fats

Fat, Poly     2.9 g
Fat, Mono     12 g
Fat, Sat     11 g
Fat, Trans     0.3 g
Fat, Percent     64 %

Vitamins

Vitamin, K     13 mcg     11 %
Vitamin, A     580 IU     19 %
Vitamin, B12     1.4 mcg     58 %
Niacin     1 mg     6.5 %
Riboflavin     0.5 mg     40 %
Vitamin, C     2.8 mg     3.1 %
Vitamin, D     17 IU     2.9 %
Vitamin, B6     0.2 mg     9.3 %
Vitamin, E     1.9 mg     13 %
Panto, Acid     0.8 mg     15 %
Choline     120 mg     22 %
Thiamin     0.1 mg     11 %

Minerals

Calcium     310 mcg     31 %
Phosphorus     310 mg     44 %
Magnesium     35 mg     8.3 %
Copper     0.1 mcg     6.8 %
Fluoride     2.4 mcg     61 %
Zinc     2.2 mg     20 %
Cholesterol     210 mg     0.7 %
Sodium     620 mg     42 %
Selenium     20 mcg     37 %
Manganese     0.3 mg     4.3 %
Potassium     260 mg     5.6 %
Iron     1.6 mg     20 %