9 large eggs
1 prepared un-baked pie crust (refrigerated section of your grocery store)
1/2 cup half and half
1/2 cup shredded cheddar cheese
1 medium yellow or Vidalia onion
One 13-3/4 ounce can artichoke bottoms
One 8-1/2 ounce can cream-style corn
One 4 ounce can peeled, diced green chiles
Butter, salt, and pepper to taste
Pre-heat oven to 375 degrees.
In a large mixing bowl, beat the eggs until light yellow and slightly foamy.
Chop onion and saute butter until soft and yellow. Add chopped Artichoke bottoms
for the last few minutes. Pour into egg mixture. Add remaining ingredients and
stir until well blended. Place pie crust into 10 inch straight-sided oven-safe
quiche dish. (We use one with fluted sides). Pull crust gently into place and
flute with fingers. Pour egg mixture into dish. Bake for approximately 45
minutes until top is nicely brown and quiche does not "give" when pressed with a
gentle finger. Serve hot, sliced into 8 pieces, or wrap tightly in plastic wrap,
refrigerate and serve chilled as much as three days later.