Artichoke Mushroom FlanFrom C.W. WORTH HOUSE BED & BREAKFAST
1 can whole artichokes
1 small can sliced mushrooms
3 eggs plus 2 egg whites
1 cup whipping cream
1 cup shredded Swiss cheese
1/4 - 1/2 t. dried thyme
1/4 t. cayenne pepper
1 t. dry mustard
Preheat oven to 350 degrees.
Prepare piecrust according to directions for 10" glass pie plate.
Drain artichokes well, squeeze out liquid and roughly chop then spread on bottom of piecrust.
Drain mushrooms and roughly chop; spread on top of artichokes.
Spread shredded cheese over artichokes and mushrooms.
In medium bowl, mix eggs and egg whites together. Add cream and spices. Mix well. Gently pour egg mixture over all.
Bake in center of oven for 40-50 minutes until risen and nicely browned. A knife inserted in middle will come out clean.
Remove from oven and let set 5 minutes. Slice and serve with bacon or sausage and a broiled tomato. Garnish with fresh thyme.
Total preparation time: 30 minutes