Simply Elegant Artichoke Quiche

Ingredients

• 1 teaspoon apple cider vinegar 
• 14 ounces artichoke hearts drained (in water)
• 1 teaspoon add carrot and onion to bacon fat . cook 
• 1 teaspoon brown sugar 
• 1 teaspoon brown sugar 
• 2 tablespoons butter melted
• 0.8 cup canola oil 
• 1 tablespoon chicken powder 
• 1.8 cups cup heavy whipping cream 
• 0.3 cup wine dry white
• 4  eggs 
• 2 ounces feta cheese crumbled (optional but recommended)
• 2 ounces feta cheese crumbled (recommended)
• 2.7 cups flour all-purpose
• 1 teaspoon optional: dill fresh snipped
• 1 tablespoon parsley fresh minced
• 9 servings spring onion fresh snipped
• 1 pinch pepper fresh white
• 0.3 teaspoon kosher salt 
• 6 tablespoons milk 
• 0.1 teaspoon nutmeg 
• 2 tablespoons olive oil 
• 0.5 cup onion coarsely chopped
• 0.1 teaspoon onion powder 
• 0.5 teaspoon rubbed sage 
• 0.3 teaspoon sugar 
• 1 cup swiss cheese shredded
• 0.1 teaspoon turmeric 
• 2  garlic clove whole

Equipment

• food processor
• bowl
• sauce pan
• oven

Directions

1. PREPARE the CRUST: Into the large bowl of your food processor, add 2 2/3 cups unsifted all-purpose flour, 1 tablespoon chicken bouillon powder, 1/2 teaspoon rubbed sage, 1/8 teaspoon onion powder, 1/8 teaspoon turmeric powder, 3/4 cup canola oil, 6 tablespoons milk, 1 teaspoon hickory bacon fat, 1 teaspoon apple cider vinegar, 1 teaspoon brown sugar; POUR into food processor tube while running; PROCESS for 30-45 seconds; DUMP onto sheet of waxed paper sprinkled with flour; DIVIDE dough so bottom-crust portion is slightly larger; shape dough into balls; flatten slightly; PLACE sheet of waxed paper over bottom-crust dough; ROLL 2 inches wider than a 9 inch deep-dish pie plate; REMOVE top sheet of waxed paper; SLIDE hand under bottom sheet of waxed paper; TURN over into pie plate so waxed paper is on top; EASE pastry to fit pie plate; REMOVE waxed paper (do not pierce dough); PLACE pie plate into the freezer until ready to fill (shell should be fairly frozen when filled).CUT artichoke hearts into quarters or chunky bite-sized pieces; SET aside.GRATE 1 cup swiss cheese; SET aside.SAUTE 2 whole garlic cloves and 1/3 cup chopped onion in 2 tablespoons olive oil in a medium saucepan over medium heat until onion and garlic soften.ADD artichoke hearts to saute mixture along with 1/4 cup dry white wine, 1 tablespoon minced parsley, 1 teaspoon fresh snipped dill, and 1/4 teaspoon kosher salt; STIR and saute until liquid evaporates; REMOVE saucepan from heat.REMOVE whole garlic cloves from saucepan and place into a food processor bowl along with 1 3/4 cups cream, 1 cup shredded swiss cheese, 4 eggs, 2 tablespoons melted butter, 1/4 teaspoon sugar, 1/8 teaspoon nutmeg and 1 pinch ground white pepper; PROCESS for 30 seconds.COMBINE custard mixture with artichoke saute mixture in a medium-large bowl; ADD 2-3 ounces crumbled feta cheese (optional but recommended); FOLD ingredients together until well blended.POUR custard mixture into two 9-inch pre-baked pie shells or into one 10-inch deep dish pre-baked pie shell; TOP with 2-3 ounces crumbled feta cheese (optional but recommended) SPRINKLE with snipped fresh chives or green onion tops before baking.BAKE at 375 for 25-30 minutes until puffed and lightly browned; ALLOW to set 10 minutes.SLICE, then SERVE and ENJOY!