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Mediterranean Artichoke Quiches

Serve these mini pies -- filled with artichoke hearts, salty cheeses, and olives -- warm from the oven.

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Ratings

5.0 by 1 people

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  • Makes: 24
  • Prep: 30 mins
  • Bake: 20 mins
  • Stand: 5 mins

Mediterranean Artichoke Quiches

Ratings

5.0 by 1 people

Rate This!

Directions

  1. Stir together egg; flour; half-and-half, cream, or milk; oregano; rosemary; and pepper in a mixing bowl until smooth. Stir in artichokes, feta cheese, onion, and olives. Fill Orange Pastry Shells with mixture (about 1 tablespoon each). Sprinkle with finely shredded Parmesan cheese.
  2. Bake in a 425 degree F. oven for 5 minutes; reduce oven temperature to 350 degrees F. Bake 15 minutes more or until puffed and lightly golden. Cool in pans for 5 minutes; transfer to wire racks. Cool. Serve warm or cool. Makes 24.

Orange Pastry Shells

Directions

  1. Beat butter, cream cheese, oange peel and orange juice in a mixing bowl until smooth. Gently stir in whole wheat pastry flour or all-purpose flour and 1salt just until dough forms. Knead the dough with your hands, if necessary to blend in all the flour. Cover with plastic wrap and refrigerate for 2 hours or until firm enough to handle. Form pastry into twenty-four 1-inch balls; press each ball into a 1-3/4-inch muffin cup, forming an even crust.

From the Test Kitchen

Refrigerate pastry for Orange Pastry Shells, covered with plastic wrap, for up to 3 days.

Nutrition Facts (Mediterranean Artichoke Quiches)

  • Per serving:
  • 82 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 27 mg chol.,
  • 132 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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