Artichoke Quiche

Ingredients

10 Eggs
1 1/4 cup heavy whipping cream
2 cups mozzarella cheese
1 cup parmesan cheese
1/4 cup Italian breadcrumbs
1 can quartered artichokes
2 pre-made pie crusts
Salt & Pepper

Preparation

Preheat your oven to 400 degrees.

If your pie crusts are frozen, bring them to room temperature. Once at room temperature, sprinkle 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese into the crusts.

Drain and squeeze out all liquid from the artichokes. You can use paper towel to pat dry any moisture. Chop finely and set aside.
In a stand-mixer with whisk or mixing bowl with electric whisk, beat eggs and cream together on high. Add in breadcrumbs, salt & pepper to taste, and continue to mix until mixture is slightly fluffy.

Pour evenly into both pie crusts, then sprinkle artichokes in evenly. Top each one with the remaining cheese.

Place pie tins on top of a baking sheet and bake for 45 minutes or until the quiche only has a slight jiggle.

If you reach perfectly browned crust and cheese caramelization quickly, remove quiches from oven and cover with tin foil, then place back in the oven to finish baking.

Allow to cool for 10-15 minutes before serving.

Note: This serves well with breakfast potatoes and a lemon dressed arugula salad. Trust me.