Artichoke And Watercress Quiche With Garlic Snapes - cooking recipe

Ingredients

1 store-bought pie shell
4 garlic snapes
6 oz quartered artichoke hearts (approx. 1/2 can, in water) -- or substitute 1 medium yellow squash
1 tsp olive oil
1/3 cup watercress leaves - or substitute basil or spinach
12 to 16 teaspoon-sized dollops of goat cheese
2 TB shredded parmesan or pecorinio (optional)
4 to 5 eggs
3/4 cup milk
dash nutmeg

Preparation

Allow pie shell to mostly thaw, so that you can press it into a quiche pan. Dampen your fingers to help push it into place and mend any tears. Spread optional shredded cheese over bottom of crust.

Wash and rinse watercress (or basil or spinach). Gently pull leaves off stems (or finely chop basil or spinach). Set aside.

Drain artichoke hearts, and gently squeeze excess moisture out of them. (For summer squash substitution, slice into rounds, about 1/8 inch -- you do not want them too thin.)

Coarsely chop snapes into 1 inch pieces.

Heat oil in non-stick skillet to medium and add snapes. Saute for 1 to 2 minutes until fragrant and bright green. Add artichoke hearts and saute another minute. (If using squash, remove snapes from pan, then saute squash rounds until lightly browned). Spread sauteed vegetables over bottom of pie crust. Drop dollops of goat cheese over.

Whisk eggs, milk and nutmeg until well blended. Fold in watercress (or basil or spinach). Pour over other ingredients in quiche pan.

Bake 30 to 35 minutes at 350 degrees until set.