I’m writing from the Acela right now, express to Philadelphia from South Station in Boston. I feel totally blogger chic right now. World traveler, writing about her exotic travels up and down the eastern seaboard…or whatever. While I would love to write you something poetic and observant about being on the road, I think that would require a bit more coherence than I actually have at the moment. Go figure. Instead, have a gluten-free recipe. It’s been awhile since I shared one, anyway.
Cheddar-Artichoke Quiche cups – recipe courtesy of my mom.
2 jars (7 oz each) of marinated artichoke hearts
1 garlic clove, minced
1 small yellow onion, finely chopped
1/4 cup of gluten-free Italian breadcrumbs. I use Gillian’s.
4 eggs, beaten
1/4 teaspoon of ground mustard
1/8 teaspoon of oregano
1/8 teaspoon of pepper
1/8 teaspoon of hot pepper sauce
2 cups (8 oz) of shredded cheddar cheese
Chop the artichoke hearts, reserving 1 jar’s worth of marinade.
Sautee the garlic and onion in the marinade, 5 minutes or until tender. Set aside.
Combine the eggs, breadcrumbs, mustard, oregano, pepper, and hot pepper sauce. Mix until blended. Add the artichokes, cheese and onion and garlic mix. Mix to coat.
Pour mixture into mini muffin tins, 3/4 full in each cup. Bake at 325, 13-15 minutes or until set. Let sit for a few moments when you take them out before transferring them to a plate to cool. Enjoy hot or cold!