---------- Recipe via Meal-Master (tm) v8.05
       Title: Southwest Quiche
  Categories: Quiche, Inn recipes
       Yield: 1 servings
       9 lg Eggs
       1    Prepared un-baked pie crust
     1/2 c  Half-and-half
     1/2 c  Shredded cheddar cheese
       1 md Yellow or vidalia onion
  13 3/4 oz Canned artichoke bottoms
   8 1/2 oz Canned cream-style corn
       4 oz Canned chilies **
            Salt and pepper to taste
   Recipe by: Inn recipes
   * (refrigerated section of your grocery store)
   ** peeled, diced green chiles (preferably fresh or, if
   canned, Hatch, New Mexico brand)Pre-heat oven to 375 F. In
   a large mixing bowl, beat the eggs until light yellow and
   slightly foamy.
   Chop onion and sautee in 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 two 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 use as much as one week later. Serves
   NOTE This recipe can be made “guilt free” by substituting
   Egg Beaters, skim milk, low-fat cheese, non-creamed corn
   (drained), salt-substitute and margarine.
   Suggested accompaniments: Salsa (ours is home-made), any
   type of hot sauce (we serve both red and green Tobasco),
   sour cream and/or more green chile.JM.
   At The W.J. Marsh House Victorian B&B we usually precede
   the quiche with sliced melon, and serve it with home-fried
   potatoes with pimiento and green pepper, our piquant
   Southwest-style cornbread, and chorizo (spicy Mexican
   sausage). W.J. Marsh House Victorian Bed & Breakfast
   Albuquerque, New Mexico