9 lg Eggs
      1    Prepared un-baked pie crust
           -*
    1/2 c  Half-and-half
    1/2 c  Shredded cheddar cheese
      1 md Yellow or vidalia onion
 13 3/4 oz Canned artichoke bottoms
  8 1/2 oz Canned cream-style corn
      4 oz Canned chilies **
           Butter
           Salt and pepper to taste
  Recipe by: Inn recipes
  * (refrigerated section of your grocery store)
  ** peeled, diced green chiles (preferably fresh or, if
  canned, Hatch, New Mexico brand)Pre-heat oven to 375 F. In
  a large mixing bowl, beat the eggs until light yellow and
  slightly foamy.
  Chop onion and sautee in butter until soft and yellow. Add
  chopped artichoke bottoms for the last few minutes. Pour
  into egg mixture. Add remaining ingredients and stir until
  well blended.
  Place pie crust into 10-inch straight-sided oven-safe
  quiche dish. (We use two with fluted sides.) Pull crust
  gently into place and flute with fingers. Pour egg mixture
  into dish. Bake for approximately 45 minutes until top is
  nicely brown and quiche does not "give" when pressed with a
  gentle finger.
  Serve hot, sliced into 8 pieces; or wrap tightly in plastic
  wrap, refrigerate and use as much as one week later. Serves
    8.
  NOTE This recipe can be made "guilt free" by substituting
  Egg Beaters, skim milk, low-fat cheese, non-creamed corn
  (drained), salt-substitute and margarine.
  Suggested accompaniments: Salsa (ours is home-made), any
  type of hot sauce (we serve both red and green Tobasco),
  sour cream and/or more green chile.JM.
  At The W.J. Marsh House Victorian B&B we usually precede
  the quiche with sliced melon, and serve it with home-fried
  potatoes with pimiento and green pepper, our piquant
  Southwest-style cornbread, and chorizo (spicy Mexican
  sausage). W.J. Marsh House Victorian Bed & Breakfast
  Albuquerque, New Mexico
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