Warm and flavorful, these cheesy quiche-like appetizers are a popular favorite.
Ingredients
- marinated artichoke hearts, drained, liquid reserved: 1 jar (6.5 ounce jar)
- onion: 1 piece (chopped)
- clove garlic, peeled and: 1 piece (minced)
- eggs, lightly: 8 piece (beaten)
- cheddar cheese: 1 cup (shredded)
- Swiss Cheese: 1 cup (shredded)
- Parmesan cheese: 1 cup (grated)
- snipped fresh parsley: 0.25 cup
- ground black pepper: 0.25 tsp
- Italian-style seasoning: 0.25 tsp
- dash hot pepper sauce: 1 piece
- dash Worcestershire sauce: 1 piece
- dry bread crumbs: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 1 3/4 inch muffin pans.
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Place reserved liquid from marinated artichoke hearts in a medium saucepan. Over medium heat, slowly cook and stir onion and garlic until tender.
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In a blender or food processor, mix artichoke hearts, eggs, Cheddar cheese, Swiss cheese, Parmesan cheese, parsley, black pepper, Italian-style seasoning, hot pepper sauce and Worcestershire sauce. Blend until smooth. Stir in the onions, garlic and dry bread crumbs.
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Fill the muffin pans approximately 3/4 inch full with the mixture. Bake in the preheated oven 12 to 15 minutes, until firm and lightly browned. Serve warm.
