Quiche with Artichoke Hearts and Parmesan

Ingredients

• 4 large eggs 
• 9 ounces artichoke hearts frozen thawed
• 2.5 cups half-and-half 
• 1  onion chopped
• 1 cup parmesan grated
• 2  pie shells frozen
• 15 servings salt and pepper 
• 2 tablespoons butter unsalted

Equipment

• frying pan
• oven
• whisk
• wire rack
• aluminum foil

Directions

1. Preheat oven to 400F. Line pie shells with foil and fill with dried beans.
2. Bake for 10 minutes.
3. Remove foil and beans, lower temperature to 350F and bake until lightly browned, 3 to 5 minutes. Cool slightly on a wire rack.
4. Melt butter in a large skillet over medium-high heat.
5. Add onion; saut for 3 minutes. Squeeze moisture from artichokes, add to skillet and saut for 2 minutes. Season with salt and pepper. Divide evenly between shells.
6. Whisk eggs, half-and-half, cheese, salt and pepper.
7. Pour over artichoke mixture.
8. Bake until set in center and lightly golden, 35 to 40 minutes. Cool slightly before serving.