Recipe by: Inn recipes * (refrigerated section of your grocery store) ** peeled, diced green chiles (preferably fresh or, if canned, Hatch, New Mexico brand)Pre-heat oven to 375 F. In a large mixing bowl, beat the eggs until light yellow and slightly foamy. Chop onion and sautee in butter until soft and yellow. Add chopped artichoke bottoms for the last few minutes. Pour into egg mixture. Add remaining ingredients and stir until well blended. Place pie crust into 10-inch straight-sided oven-safe quiche dish. (We use two with fluted sides.) Pull crust gently into place and flute with fingers. Pour egg mixture into dish. Bake for approximately 45 minutes until top is nicely brown and quiche does not "give" when pressed with a gentle finger. Serve hot, sliced into 8 pieces; or wrap tightly in plastic wrap, refrigerate and use as much as one week later. Serves 8. NOTE This recipe can be made "guilt free" by substituting Egg Beaters, skim milk, low-fat cheese, non-creamed corn (drained), salt-substitute and margarine. Suggested accompaniments: Salsa (ours is home-made), any type of hot sauce (we serve both red and green Tobasco), sour cream and/or more green chile.JM. At The W.J. Marsh House Victorian B&B we usually precede the quiche with sliced melon, and serve it with home-fried potatoes with pimiento and green pepper, our piquant Southwest-style cornbread, and chorizo (spicy Mexican sausage). W.J. Marsh House Victorian Bed & Breakfast Albuquerque, New Mexico Posted to MM-Recipes Digest V4 #100 by email@example.com (Lynn A Montroy) on Apr 10, 1997
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|Serving Size: 1 Serving (3912g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3176 (63%)|
|Amt Per Serving||% DV|
|Total Fat 352.9g||471 %|
|Saturated Fat 149.9g||749 %|
|Monounsaturated Fat 122.5g|
|Polyunsanturated Fat 36g|
|Cholesterol 9920.7mg||3053 %|
|Sodium 5138.1mg||177 %|
|Potassium 5940.1mg||156 %|
|Total Carbohydrate 139.1g||41 %|
|Dietary Fiber 23.9g||96 %|
|Sugars, other 115.2g|
|Protein 339.2g||485 %|
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Calories per serving: 5005
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