I love family recipes!
I think you have figured out by now that I come from a family of chefs and food enthusiast. I consider myself quite lucky! I was extra lucky to marry in to a family that has their own food history and recipe collection. My grandmother-in-law, Nana Ruth, is one such member of the family who was kind enough to share with me some of her cherished recipes.
Nana Ruth holds a very special place in my heart. When I was first introduced to my hubby’s family I was filled with the usual anxiety and nerves. I wasn’t sure if they would like me and I felt that additional pressure of having to impress my hubby’s grandmother (Nana Ruth) at the same time. As it turned out, I had nothing to worry about. Nana Ruth welcomed me with open arms and she made me feel like I was already a part of the family even before I realized I wanted to be a part of the family, hehe! I love my In-Laws!!!
Nana is such a strong woman and I am always in awe of how much she has been through and the fact that she still manages to put on a smile. We are incredibly lucky to have her to share with us all of her wisdom and unconditional love.
Nana is incredibly adorable; she always sends us the cutest cards and gives the most thoughtful gifts. I was so excited when she sent me a custom recipe card holder for all of my family recipes cards. I knew we were soul mates when she sent me a Jewish cookbook as my college graduation gift. The cookbook has become a major asset in the kitchen and the hubs certainly appreciates those classic Jewish dishes when the holidays come around.
Shortly after our wedding I inherited many family recipes that I can now share with you including this one from Nana Ruth! I hope you enjoy this dish as much as I do. I did make some adjustments to Nana’s recipe, mainly baking it in a pie shell which it did not originally ask for. I am a sucker for flaky pie crust and it works perfectly with the original dish. I love that this is a rustic Quiche with big pieces of artichoke hearts. For all of you artichoke lovers, this one is for us!
Yields 1 – 8 Inch Quiche
4 Eggs + 2 Yolks
1/2 Cup Milk
1 Cup Shredded Cheddar Cheese
1 12 oz. Jar of Marinated Artichoke Hearts
3 Green Onions Chopped
1 Shallot Diced
2 Tbsp. Fresh Parsley Chopped
Salt & Pepper
1 Refrigerated Pie Crust (i.e. Pillsbury)
Preheat oven to 375. Roll out pie crust until it is large enough to drape over the pie dish. Trim the excess dough and press the crust in to your pie pan. Pierce the bottom of the pie crust with a fork and place in the oven to bake for 5-10 minutes or until the crust begins to brown lightly. Remove from the oven and cool as you prepare the Quiche filling.
To prepare the Quiche first drain the artichoke hearts reserving 2 Tbsp. of the oil. Chop the artichoke hearts in to a rough chop, don’t worry about making the pieces small. Heat a small skillet over medium heat and add the reserved oil. Saute the shallots and green onions until soft. Remove from heat and set aside.
In a small bowl combine your eggs, egg yolks, milk, cheese, artichoke hearts and parsley. Whisk all ingredients using a fork. Add the shallots and green onions to the mixture and whisk to combine. Season with salt and pepper, careful not to over season since the artichoke hearts were marinated. There is a great deal of flavor in the artichokes alone. Fill the cooled pie crust with the quiche filling and bake in the oven until the custard has set and the quiche begins to brown. Remove and enjoy for breakfast, lunch or dinner!