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Smokey Artichoke & Red Onion Quiche

April 6, 2011

Pesach is coming.  There’s no denying it now.  Gotta get rid of that chametz!  Tonight I found a pie crust in the freezer and bread crumbs in the cabinet…those definitely have gotta go.  Since I developed my love of smoked mozzarella, I’ve been thinking of how it would taste in a quiche.  The answer?  Fantastic.  Add some chopped artichokes, caramelized red onions and roasted garlic and, well, is your mouth watering yet?

And the best part?  You could totally nix the crust and crumbs and have a kosher for Passover frittata!

1 Deep Pie Crust (store bought or homemade)
7 oz. frozen artichokes, defrosted and roughly chopped
1 medium red onion, sliced
3 cloves roasted garlic
7 oz. smoked mozzarella, cubed
5 eggs
1/4 cup skim milk
1 tablespoon butter
1 teaspoon olive oil
Optional: 4 tablespoons Italian breadcrumbs

Bake pie crust at 350 degrees for 15-20 minutes until golden.

Put butter and oil in a frying pan.  Bring the heat up until the butter is melted.  Add the sliced onion and saute until caramelized, soft and translucent.  Add smashed roasted garlic and artichokes and sautee for 1-2 minutes so the flavors combine.  Let them cool before you add them to the filling so you don’t end up with scrambled eggs.  I actually did some extra onions and artichokes and just pulled a bit of the mixture out.  I’ll toss it with some pasta and marinara later in the week for a quick meal!

Ok, I really do love smoked mozzarella.  It’s so yummy!  It’s also a nice surprise because, as my husband says,” it smells like salami” and then you take a bite and, low and behold, it’s cheese!  I used about 2/3 of the braid (about 7 oz.) and diced it up.  You could totally shred it, but I hate cleaning the cheese shredder.

In a bowl, whisk together the eggs and milk.  Fold in the veggies and cheese.  Pour into the pie crust.  If you end up with too much filling, don’t overfill the pie crust, just through the extra in a ramekin and you have a frittata!

Optional:  Sprinkle Italian breadcrumbs on the top and give it a shpritz of olive oil to help it brown up.

Bake at 375 for 30 minutes or until a knife comes out clean.  It will floof up a bit because of the egg and the cheese will be bubbly!  Let it cool just a bit before you serve it, so it comes out of the pant clean.  It’s deliciously rich, so it pairs nicely with something acidic like a drizzle of marinara or a salad of greens with a squeeze of lemon.

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