Artichoke Cheese Squares
2 tablespoons oil, olive, coconut, or other
1/3 cup minced onion (or green onion, snipped)
2 teaspoons minced garlic
1 jar (10 ounce) artichoke hearts packed in oil – drained and chopped- reserve drained oil to make an italian salad dressing.
1 cup shredded sharp Cheddar cheese
2 teaspoons dried parsley
1/4 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Dash of Tabasco sauce
Grease an 8X8 pan,
Heat oil in skillet and saute onion and garlic until limp, but not golden
Beat eggs in bowl until lemon colored (or butter colored if your eggs are store bought); add the diced artichoke hearts.
Stir in remaining of ingredients, including the onion and garlic. Combine thoroughly.
Pour into 8×8 greased baking dish.
Bake at 325 degrees for 25-30 minutes until set.
Let cool and cut into squares before serving.
Tightly wrap individual squares in saran wrap, put in ziplock bags and freeze, defrost and reheat for breakfast or snacks.
Jenny doubled it. It’s really good, something like a tender quiche with no crust. Very tasty.