Mediterranean Artichoke Quiches
cup half-and-half, light cream, or evaporated fat-free milk
teaspoon dried oregano, crushed
teaspoon dried rosemary, crushed
cup crumbled feta cheese (1 ounce)
tablespoons chopped pitted imported Greek olives
cup chopped canned artichoke hearts, well drained
Orange Pastry Shells (recipe follows)
- 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.
- 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
ounces cream cheese or reduced-fat cream cheese (Neufchatel), softened
teaspoons finely shredded orange peel
tablespoons orange juice
cups whole wheat pastry flour
- 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