Thanksgiving Prep: Artichoke Quiche

Thanksgiving is just days away, and many of us will soon be setting the table and making the trip to the store to stock up on all the ingredients for a well-loved, celebratory meal with family and friends. In preparation for the holiday, I made a delicious artichoke quiche that is an excellent (and easy) addition to the spread of festive foods on the table. What's really great is that you can make this ahead and freeze it until it's time to serve; less time in the kitchen means more time spent enjoying good food and great company! The smell of savory, simmering veggies on the stove, along with a golden pie crust baking in the oven is one of my favorite parts of the process (aside from enjoying it, of course!). I found this fabulous recipe in this cookbook (which I've raved about before in THIS post!). 

If there's one thing that's most important at this time of year, it is to take a moment to think about the many blessings we have in life. While there's always things that we'd like to change, it is essential that we don't lose sight of the things we've been given. A sunshine-filled day, a roof overhead, laughter, friends, family, and food on the table are things that are often glossed over, but shouldn't be taken for granted. My wish for you (and I) is that we approach Thanksgiving, and every day, with a grateful and humble heart. Gratitude makes us all the more aware and attune to the beauty and blessings that always surround us, if only we pause long enough to enjoy them. 

"Let them give thanks to the LORD for his unfailing love and his wonderful deeds for mankind, for he satisfies the thirsty and fills the hungry with good things." 
Psalm 107:8-9

Artichoke Quiche

1 unbaked (9-inch) pie shell
2 (6-ounce) jars marinated artichokes
1 small onion, finely chopped
1 garlic clove, minced
4 eggs
1/4 cup dry bread crumbs
1/8 teaspoon oregano
1/8 teaspoon tabasco sauce
8 oz. sharp Cheddar cheese, shredded
2 tablespoons finely chopped parsley
salt and pepper to taste

Preheat the oven to 400 degrees. Bake the pie shell for 10 minutes; set aside. Reduce the oven temperature to 325 degrees. Drain the artichokes, reserving the marinade. Sauté the onion and garlic in the reserved marinade in a skillet for 5 minutes. Whisk the eggs in a bowl until blended. Stir in the bread crumbs, oregano and Tabasco sauce. Add the artichokes, onion mixture, cheese, parsley, salt and pepper. Pour into the pie shell and bake for 45 minutes. Serve warm. You may freeze for future use.  
(Yields 6-8 servings)

Thanks to Simply Sarasota for partnering on this post

No comments

Back to Top