Artichoke Heart Quiche

This is pretty much amazing. You won't be disappointed.

I'm adding it to our Christmas Morning breakfast.

It worked well with my French baby shower theme last summer too.

Cream Cheese Crust:

3 oz. cream cheese, chilled

1/2 c. butter, chilled
1 c. flour

Filling:

1/2 c. green onions and tops, chopped

2 TBS butter

1/2 c. diced ham

1 14-oz can artichoke hearts, drained and quartered

3 eggs

1 1/4 c. heavy cream

pinch nutmeg

1/8 tsp pepper

1/2 tsp salt

pinch cayenne pepper

1/2 c. grated Swiss or Cheddar cheese. (I put it in the mix not on the top)

(I also add some chopped up spinach)

Method:

Oven - 375 degrees.

Cut cream cheese and butter together with fork or pastry cutter, or processor.

Add flour, cut together and form a ball.

Roll out dough and fit into a 10-inch pie plate; flute edges.

In a medium-size skillet saute onions and ham in butter, then remove from skillet; set aside.

Beat eggs, cream and seasonings in a bowl. Stir in onions, ham, and artichokes and cheese.

Pour into the pie shell and sprinkle with cheese. (I put it on the last 15 min. of baking)

Bake for 35-40 minutes, until firm.