|Frozen 9 inch pie shells||2|
|Sliced bacon||8 Ounce, diced|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs) (Progresso)|
|Basil leaves||1 Teaspoon, crushed|
|Ground black pepper||1⁄4 Teaspoon|
|Canned artichoke hearts||14 Ounce (1 Can, Progresso)|
Preheat oven to 425° F.
Prick bottom and sides of pie shells.
Bake for 8 minutes.
Remove from oven; cool.
Reduce oven temperature to 350° F.
In a large skillet cook and stir bacon until crisp.
Pour off all but 2 tablespoons of the drippings.
Saute' for 2 minutes.
In a medium bowl combine eggs, cream, milk, Parmesan cheese, basil, salt and black pepper.
Drain artichoke hearts; cut in halves.
Place in reserved pie shells.
Sprinkle with onion and bacon.
Pour egg mixture over all.
Bake until a knife inserted in the center comes out clean, about 35 minutes.