Artichoke Leek And Ham Quiche Filling Recipe

Ingredients for Artichoke Leek And Ham Quiche Filling

• Marinated Artichoke Hearts
• Garlic Cloves
• Leek
• 1/2 cup (about 4 ounces) cooked ham, diced
• Swiss Cheese
• Parmesan Cheese
• Ricotta Cheese
• 1/2 cup sour cream
• 6 large eggs
• 1/4 teaspoon salt
• White Pepper
• Dried Thyme

How to Make Artichoke Leek And Ham Quiche Filling

1. Preheat oven to 375°F (190°C).
2. Drain one (14 ounce) can of artichoke hearts, reserving 1/4 cup of the marinade.
3. Finely chop the artichoke hearts (about 1 1/2 cups) and set aside.
4. In a large skillet, heat half (about 2 tablespoons) of the reserved marinade over medium-high heat.
5. Add 2 cloves minced garlic and 1 cup thinly sliced leeks to the skillet.
6. Sauté until leeks are tender and the marinade has reduced and thickened, about 5-7 minutes.
7. Add the chopped artichoke hearts, stir to combine, remove from heat, and let cool completely.
8. In a large bowl, whisk together 6 large eggs, 1/2 cup sour cream, 1/4 cup grated Gruyère cheese, 1/4 cup grated Parmesan cheese, 1/2 cup diced cooked ham (about 4 ounces), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
9. Stir in the cooled artichoke and leek mixture.
10. Pour the filling into a prepared 9-inch quiche crust (#200939).
11. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
12. Let cool slightly before slicing and serving warm or at room temperature.