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C.W. Worth House
Wilmington, North Carolina
Artichoke Mushroom Flan
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.
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