SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mediterranean Artichoke Quiches

Yield: 24
Prep 30 mins Bake 20 mins Stand 5 mins
Mediterranean Artichoke Quiches
  • 1  egg
  • 1  teaspoon  whole wheat pastry flour or all-purpose flour
  • 1/4  cup  half-and-half, light cream, or evaporated fat-free milk
  • 1/4  teaspoon  pepper
  • 1/2  teaspoon  dried oregano, crushed
  • 1/2  teaspoon  dried rosemary, crushed
  • 1/4  cup  crumbled feta cheese (1 ounce)
  • 2  tablespoons  chopped red onion
  • 2  tablespoons  chopped pitted imported Greek olives
  • 1/2  cup  chopped canned artichoke hearts, well drained
  • 1  Orange Pastry Shells (recipe follows)
  • 2  tablespoons  finely shredded Parmesan cheese

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
Makes: 24 servings
Chill 2 hrs
  • 1/2  cup  butter, softened
  • 4  ounces  cream cheese or reduced-fat cream cheese (Neufchatel), softened
  • 1 1/2  teaspoons  finely shredded orange peel
  • 2  tablespoons  orange juice
  • 1 1/4  cups  whole wheat pastry flour
  • 1/2  teaspoon  salt

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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe