Celiac.com 12/20/2019 - This recipe makes 4 servings.
- 8 slices bacon
- ½ medium onion, chopped
- 13 ounce can of whole artichoke hearts, chopped (plus ¼ can reserved liquid)
- 6 eggs, slightly beaten
- 1/3 cup grated Parmesan cheese
- 1/3 cup gluten-free bread crumbs
- Grated Monterey Jack cheese
- Chopped chives or parsley for garnish
Preheat oven to 325F. Butter a 9-inch quiche or pie plate.
Cook bacon over low heat until crisp in a medium skillet. Remove from pan and drain on paper toweling. Remove all but 2 tablespoons of bacon fat from skillet. When bacon cools, crumble into small pieces.
Cook onion in bacon fat over low heat, stirring occasionally, until translucent. Add artichokes and reserved artichoke liquid. Heat for 2 minutes, stirring and scraping the skillet with a wooden spoon to deglaze. In a large bowl, lightly beat eggs; add Parmesan cheese, bread crumbs, artichoke mixture and bacon. Mix well and place in prepared dish. Bake for 25 minutes, or until just set. Sprinkle top with grated cheese and bake for 5 minutes more. Garnish with chopped chives or parsley.