Recipe by Christine L.
"This dish can be served warm or at room temperature. Use as an appetizer if the turkey is taking longer to roast than you had envisioned, or as a side dish with the meal. Originally submitted to ThanksgivingRecipe.com."
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1 3/4 cups
sifted all-purpose flour
grated Parmesan cheese
fresh mushrooms, sliced
1/2 (14 ounce) can
artichoke hearts, drained
chopped flat leaf parsley
salt to taste
ground black pepper to taste
Made this Christmas Eve 2002 and everyone loved it! Was even good for breakfast the next day, similar to quiche.
It was just like a breakfast quiche. I made it as an appetizer for a family dinner, and we liked it. It's not so great that we raved about it or I can't wait to make it again. Maybe I might add a twist of some kind. The loose bottom pan is a trouble though....I poured the egg mixture and veggies, put the tart in the oven, and I immediately heard and smelled dripping and burning. Some of the liquid went right through the bottom of the pan. Was I supposed to put the pan on a cookie sheet? Dripping stopped within a few minutes, but I nearly set off the fire alarm and woke up my husband!
Very good! I followed the directions exactly, which is pretty admirable considering all the steps with the crust (it's awesome, btw), and added shredded parmesan to the top of this. I used a 10-inch springform pan because I don't have a pop-bottom quiche pan and it worked fine. The cooking time for the actual quiche was a little over for me. I had to stop mine at about 25 minutes, but it may have been due to the pan I used. Anyhow, great recipe - thanks!
I made this tart in a glass pie plate for a potluck lunch. Finding creme fraiche in the deli cheese case was lucky. The parmesan crust, mushrooms, ham and artichoke hearts made it special. Since I've had several requests for the recipe, I'd say it was a big success.
Excellent tart or quiche. Needed something different for Thanksgiving, it was a hit. I didn't change any of the ingredients.
Make crust thinner tho
It's a good quiche; not the best recipe I've ever tried. The dough sure uses a lot of butter! Also, I substituted broccoli for the mushroom and artichoke (I love them, but hubby won't eat them). Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke, Mushroom and Parma Ham Tart
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 406
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