Cheddar Artichoke Quiche Mini Cups

By á-47

Ingredients

• 2 jars (7 1/2 oz each) marinated artichoke hearts
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 4 eggs, beaten
• 1/4 cup dry bread crumbs
• 1/4 tea. ground mustard
• 1/8 tea. dried oregano
• 1/8 tea. pepper
• 1/8 tea. hot pepper sauce
• 2 cups (8 oz) shredded cheddar cheese
• 2 Tbsp. minced fresh parsley

Preparation

Step 1

Drain artichokes, reserving half of the marinade. Chop artichokes; set aside. In a skillet, saute onion and garlic in reserived marinade until tender; set aside.

In a large bowl, combine the eggs, bread crumbs, mustard, oregano, pepper and hot pepper sauce. Stir in the cheese, parsley, reserved artichokes and onion mixture.

Fill mini miuffin cups 3/4 full.

Bake at 325 degrees for 15-17 minutes or until set.

Cool for 5 minutes before removing from pan to wire racks.

Serve warm.

Yield: 4 dozen