Artichoke Leek And Ham Quiche Filling

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Only one word describes this quiche....wow!! it is so flavorful and rich that it is best served as an appetizer. use with the quiche crust #200939. both are from jan roberts-doninguez's the onion cookbook"."

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Steps

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Preheat the oven to 375f.

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Drain the artichoke hearts , reserving the marinade.

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Chop the artichoke hearts into 1 / 4 inch dice and set aside.

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Pour about half of the reserved marinade int a skillet and heat over medium-high heat.

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Add the garlic and leeks to the skillet.

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Saut until the leaks are tender and the marinade has reduced and thickened.

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Add the chopped artichoke hearts , stir to combine well , then remove from the heat and set aside to cool.

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In a medium-size bowl , combine the ham , cheeses , sour cream , eggs , salt , pepper and thyme.

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Stir in the artichoke mixture.

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Pour into a prepared quiche crust and bake for about 45 minutes , or until the filling is set and knife inserted in the center comes out clean.

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Remove the quiche from the oven and serve either warm or at room temperature.

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Ingredients

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marinated artichoke hearts, garlic cloves, leek, ham, swiss cheese, parmesan cheese, ricotta cheese, sour cream, eggs, salt, white pepper, dried thyme