Brie And Artichoke Custard Pie (A Crustless Cheese And Vegetable Quiche)

More from this source
The New York Times
Nutrition per serving    (USDA % daily values)
CAL
380
FAT
97%
CHOL
121%
SOD
22%

Comments

Add a comment

Ingredients for 8 servings

1 tablespoon corn, peanut or vegetable oil

Salt to taste, if desired

1 teaspoon finely minced garlic

6 large eggs

Melted butter for greasing a pan

1 6-ounce wedge of Brie

1 1/2 cups heavy cream

1/2 cup finely chopped onion

1/2 cup milk

Tomato sauce for custard pie (see recipe)

1/8 teaspoon freshly grated nutmeg

1 cooked medium-size potato, about 1/3 pound, or 1/2 cup leftover mashed potato

Freshly ground pepper to taste

3 medium-size artichoke bottoms, cooked, (see instructions for preparing them)

1/2 pound fresh spinach

1 tablespoon finely chopped parsley

You might also like

Fresh Plum And Lime Custard Hand Pies
One Hungry Mama
Rhubarb And Custard Pie Pudding
The British Larder
Cardamom Pumpkin Custard Pie
Ginger Lemon Girl
Coconut Custard Pie
Martha Stewart
Maple Walnut Custard Pie
Seven Spoons
Coconut-Custard Meringue Pie
Food & Wine
Toasted Almond & Cherry Custard Pie
Big Girls Small Kitchen
Coconut Custard Pie
Epicurious
Custard Pie
Martha Stewart
Coconut Custard Pie
Williams-Sonoma