Artichoke Quiche

This weekend was celebratory! Brent graduated from Georgetown with his MBA, and we are so proud of him. Mama and Papa, Mama Lowry, the Backous’ and Ross all spent the weekend together celebrating the occasion. Last night we went out to dinner at Posto in Logan Circle for pizza and pasta. Then, despite its pretentiousness, we braved the line at Georgetown Cupcake for dessert. (I recommend the Peanut Butter Fudge) This morning we kept the party going with a graduation brunch. I was inspired by Daniele (Queen of the Perfect Brunch) to make Artichoke Quiche. She raves about how easy it is to prepare, how it can be made ahead of time, and that it tastes great warm or cold. I risked a new recipe, and knew it was a success when Ross announced, “Usually quiche sucks, but this is really good!”

Ingredients:
1 (14 ounce) can quartered artichoke hearts, well drained
1 9 inch pie crust
2 garlic cloves
4 eggs
3 tablespoons grated pecorino romano cheese
6 ounces shredded mozzarella cheese
1 -2 tablespoon olive oil
1/4 teaspoon ground black pepper
1/4 cup light cream

Directions:
1. Preheat oven to 350°F.
2. In pan over low-medium heat, add olive oil, saute whole garlic cloves for a minute.
3. Add artichoke hearts and saute them until they start to brown.
4. Remove garlic cloves, and let the artichokes cool completely.
5. In a bowl, beat the eggs, add the cream, cheeses and pepper, mixing well.
6. Add the artichokes and the oil from the pan to the egg mixture, mix well.
7. Carefully pour mixture into pie crust.
8. Bake for 35 minutes or until filling is set and just starts to brown.

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