Artichoke Mushroom Quiche

Submitted by:  June Shockley
This reminds me of my favorite hot artichoke dip. I served this at our October meeting and received many requests for the recipe.  I  added pecans on the top for one of the quiches.
I found this on The Pioneer Woman blog site.

The crust for Quiche: (If you do not want to make a crust just buy a frozen deep dish prepared crust and follow use instructions.)

Ingredients

• 1-1/2 cup Crisco (vegetable Shortening)
• 3 cups All-purpose Flour
• 1 whole Egg
• 5 Tablespoons Cold Water
• 1 Tablespoon White Vinegar
• 1 teaspoon salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over the top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Artichoke Mushroom Quiche Filling
Ingredients

• 3/4 pounds Thick Cut, Peppered Bacon
• 1 stick butter
• 1 whole Large (or 2 Medium) Onions, Very Thinly Sliced
• 2 boxes (5 Oz. Each) White Mushrooms, Washed And Sliced (I used small button mushrooms cut in half)
• 1 can (14 Oz.) Quartered Artichoke Hearts
• 1 whole Pie Crust, Or Half A Recipe Of "Sylvia's Perfect Pie Crust" (see recipe above)
• 7 whole Eggs
• 1-1/2 cup Heavy Cream
• 2 cups grated Swiss Cheese
•  Salt And Pepper, to taste
• Optional 6-8 drops Tabasco sauce, or to taste.
•  Optional: Fresh Parsley, Fresh Chives

Preparation Instructions

Preheat oven to 400 degrees.

In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.

Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. The salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.

Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt, and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)

With a slotted spoon, add the mushroom mixture into the egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.

Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if the quiche is overly jiggly.

Remove from oven and allow to sit for ten minutes before serving. Remove quiche from pan and slice into wedges.