9 large eggs
1 prepared unbaked pie crust
1/2 cup half and half
1/2 cup shredded Cheddar cheese
1 medium Vidalia onion
One 13 3/4 ounce can artichoke bottoms
One 8 1/2 ounce can cream style corn
1 4 ounce can peeled, diced green chiles
butter, salt, and pepper to taste
Preheat oven to 375F. In a large mixing bowl, beat the eggs until light yellow and slightly foamy. Chop onion and saute 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. 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 serve chilled as much as three days later.
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