Marinated Artichoke Quiche

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1/4 cup unsalted butter, cut into pieces (1/2 stick)
• 1/8 teaspoon salt
• 1 egg, chilled
• 1 1/2 teaspoons fresh lemon juice
• 2 tablespoons butter (1/4 stick)
• 1 small onion, diced
• 3 eggs
• 1 cup whipping cream
• 1/2 cup half-and-half
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon dry mustard
• 1/8 teaspoon dried dill
• 1/8 teaspoon salt
• 1 pinch fresh ground pepper
• 1 pinch ground red pepper
• 1 pinch grated nutmeg
• 2 (6 ounce) jars marinated artichoke hearts, well drained and chopped
• 1/3 cup grated gruyere cheese
• 1/3 cup grated jarlsberg cheese

Recipe

• 1 for pastry dough.
• 2 preheat oven to 350 degrees.
• 3 combine flour,butter, and salt in processor and blend, using on/off turns until mixture resembles coarse meal,about 10 seconds.
• 4 add egg and lemon juice and mix until dough forms ball. flatten into 8-inch disc;wrap in plastic and refrigerate 1 hour.
• 5 roll dough out on lightly floured surface into 12-inch circle.
• 6 fit into 9x1 1/2-inch fluted quiche pan.
• 7 line pastry with parchment or waxed paper and fill with beans or pie weights; bake 15 minutes.
• 8 discard paper and beans or weights.
• 9 continue baking until bottom is lightly browned, about 5 minutes;set aside.
• 10 for filling.
• 11 preheat oven to 375 degrees.
• 12 melt butter in a small skillet over medium-high heat.
• 13 add onion and saute until soft:do not brown.
• 14 remove from heat and set aside.
• 15 beat eggs with mustards,cream,half and half,dill, nutmeg,salt and pepper in a bowl.
• 16 arrange artichokes on crust; top with onion and sprinkle with cheese.
• 17 pour egg mixture over evenly.
• 18 bake until custard is firm and lightly browned, about 50 minutes, covering edge of crust with foil if it browns too quickly.
• 19 cut into wedges and serve warm.