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Cheddar Artichoke Quiche Cups

By: Fran Dell

"Santa himself couldn't resist sampling these savory bites chockfull of artichokes, onions and cheese. They're at the top of my family's list for every holiday gathering. And whether I serve them hot or cold, there are never any left!"

Rate/Review | Read Reviews (28)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

1 (7.5 ounce) jar marinated artichoke hearts
1 small onion, finely chopped
1 garlic clove, minced
4 eggs, beaten
1/4 cup dry bread crumbs
1/4 teaspoon ground mustard
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 (8 ounce) packages shredded Cheddar cheese
2 tablespoons minced fresh parsley

Directions

Drain artichokes, reserving half of the marinade. Chop artichokes; set aside. In a skillet, saute onion and garlic in reserved marinade until tender; set aside. In a large bowl, combine the egg, bread crumbs, mustard, oregano, pepper and hot pepper sauce. Stir in the cheese, parsley, reserved artichokes and onion mixture.
Fill miniature muffin cups three-fourths full. Bake at 325 degrees F for 15-17 minutes or until set. Cool for 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.