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Mini Artichoke Nibbles
Try these square artichoke quiches. You definitely won't have to choke them down. In fact, whether you serve them hot or cold, there won't be any left.
Ingredients
1 small onion, chopped
1 garlic clove, minced
1 tsp. vegetable oil
2 (6.5 oz.) jars marinated artichoke hearts, drained and chopped
4 eggs
2 tbsp. minced fresh parsley
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. dried oregano
1/8 tsp. hot pepper sauce
2 cups shredded Cheddar cheese
1/3 cup crushed saltines
1 garlic clove, minced
1 tsp. vegetable oil
2 (6.5 oz.) jars marinated artichoke hearts, drained and chopped
4 eggs
2 tbsp. minced fresh parsley
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. dried oregano
1/8 tsp. hot pepper sauce
2 cups shredded Cheddar cheese
1/3 cup crushed saltines
Methods/steps
In a small skillet, saute onion and garlic in oil until tender. Stir in artichokes. Remove from the heat; set aside. In a large bowl, whisk the eggs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in the cheese, cracker crumbs and artichoke mixture.
Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees for 25-30 minutes or until a knife inserted near the center comes out clean. Cool for 10-15 minutes before cutting into 1-in. squares. Serve warm.
Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees for 25-30 minutes or until a knife inserted near the center comes out clean. Cool for 10-15 minutes before cutting into 1-in. squares. Serve warm.
Additional Tips
PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min
COOK TIME 25 Min
READY IN 40 Min
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