ARTICHOKE FETA QUICHE
Susan Maria's Before & After Help (Powered by Invision Power Board)
1 tablespoon olive oil
1/2 medium onion, diced
Two garlic cloves, minced
One 14-ounce can artichoke hearts, drained, chopped
4 eggs, beaten
1 tablespoon flour
1/8 teaspoon Kosher salt
1/4 teaspoon oregano
1/8 teaspoon tarragon
1/8 teaspoon lemon pepper
1 tablespoon fresh parsely, minced
1/4 cup milk
1/2 cup crumbled reduced fat feta cheese
1/4 cup shredded reduced fat parmesan cheese
Saute onion and garlic in olive oil until soft. Add artichokes and heat through.
In a large bowl beat together the eggs, flour, salt, oregano, tarragon, lemon pepper,
parsely, and milk. Stir in vegetable mixture and cheeses. Pour into a greased pie plate
and bake in a 350 degree oven for 20-25 minutes or until set in the center. Serve with
roasted red pepper salsa and garnished with crumbled feta, if desired. Makes 8 servings.
Per Serving: 112 Cal; 7 g Protein; 7 g Tot Fat; 6 g Carb; 1 g Fiber; 2 g Sugar;
309 mg Sodium
__________________
~Beth~
Little Victories; Grand Rapids, MI
Bariatric Support Group
Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs
GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote
"...if we pay attention to the fact that we can move,
breathe, feel, laugh, cry and notice sunsets,
there IS cause for joy." 
-
Geneen Roth
Artichoke Feta Quiche
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