Artichoke And Broccoli Frittata Crustless Quiche Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
• Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
• Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.

Steps:

• Preheat oven to 325 degrees.
• Saute the onion and garlic in 2 Tbsp margarine, for about 3 minutes.
• Add the artichoke hearts, and saute briefly.
• Add the Italian seasoning, salt, and pepper.
• In a bowl, mix the eggs, cheese, and breadcrumbs; add sauteed veggies.
• Spray an 8X8 pan with cooking spray, add the quiche mixture, and bake for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
• Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Steps:

• Thinly slice 1 garlic clove, and set aside. Gently crush remaining clove, and rub over one side of each of the bread slices. Brush both sides of bread with 1 tablespoon olive oil. Toast slices on a grill or in a skillet over medium-high heat until golden and crisp on both sides. Transfer to a serving platter, and set aside.
• Heat remaining tablespoon olive oil in a medium skillet over medium-high heat. Add reserved garlic and artichoke hearts. Saute until golden, 3 to 4 minutes. Set aside.
• Season ricotta cheese with salt and pepper; spread about 2 tablespoons of mixture on each slice of bread. Top with sauteed garlic and artichokes. Season again with salt and pepper. Garnish with shaved Parmesan cheese, and drizzle with olive oil.

Steps:

• Bring a small amount of water to boil and steam flowerets until bright green and crisp-tender,about 5 minutes.
• Plunge into cold water to stop cooking, drain and set aside.
• Heat oil in skillet over medium heat.
• Add hot peppers and garlic and cook 1 minute.
• Stir in artichoke hearts and cook about 3 minutes, remove from heat and stir in broccoli and lemon juice.
• Transfer to serving bowl and serve immediately.

Steps:

• In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.