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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 1/2 cups half-and-half
1/2 tsp dried basil and oregano leaves
1/4 tsp pepper
3 eggs, beaten
1/2 cup butter, melted
10-12 sheets phyllo dough
1 (14 3/4 oz) jar marinated artichoke hearts, drained
8 slices bacon, cooked crisp and crumbled
1 cup shredded Monterey Jack cheese
1 (4 oz) jar pimiento strips, drained
1/2 cup sliced green onion
Scald half-and-half. Add spices. Stir in eggs. Set aside. Butter bottom of a jelly-roll pan. Working quickly, line pan with sheets of dough, brushing each layer with butter.
Fold sides extending over pan back in toward pan, forming a neat rim. Scatter remaining ingredients, pour in egg mixture. Bake at 375 for 30 minutes or until set in center. Cool.
NOTE: You can refrigerate at this point. If serving immediately, after it has cooled to room temperature, cut into 2 inch squares.
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ARTICHOKE AND BACON PHYLLO SQUARES
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 1/2 cups half-and-half
1/2 tsp dried basil and oregano leaves
1/4 tsp pepper
3 eggs, beaten
1/2 cup butter, melted
10-12 sheets phyllo dough
1 (14 3/4 oz) jar marinated artichoke hearts, drained
8 slices bacon, cooked crisp and crumbled
1 cup shredded Monterey Jack cheese
1 (4 oz) jar pimiento strips, drained
1/2 cup sliced green onion
Scald half-and-half. Add spices. Stir in eggs. Set aside. Butter bottom of a jelly-roll pan. Working quickly, line pan with sheets of dough, brushing each layer with butter.
Fold sides extending over pan back in toward pan, forming a neat rim. Scatter remaining ingredients, pour in egg mixture. Bake at 375 for 30 minutes or until set in center. Cool.
NOTE: You can refrigerate at this point. If serving immediately, after it has cooled to room temperature, cut into 2 inch squares.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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