C.W. Worth House

Wilmington, North Carolina

Specialty Recipe

Artichoke Mushroom Flan

Ingredients

1 pie crust, frozen prepared or homemade

1 can whole artichoke hearts in water

1 small can sliced mushrooms

1 cup shredded Swiss cheese

3 eggs

2 egg whites

1 cup whipping cream

1/4 to 1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1 teaspoon dry mustard

Preheat oven to 350 degrees. Prepare pie crust according to directions for 10-inch glass pie plate. Drain artichoke hearts well, squeeze out liquid, and roughly chop. Spread on bottom of pie crust. Drain mushrooms and roughly chop; spread on top of artichoke hearts. Spread shredded cheese over artichoke hearts and mushrooms. In medium bowl, mix eggs and egg whites together. Add cream and spices; mix well. Gently pour egg mixture over vegetables.

Bake in center of oven for 40 to 50 minutes until risen and nicely browned. A knife inserted in the center 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.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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