• 1 small onion, chopped
• 1 clove garlic, minced
• ½ tsp dried oregano 2 ml
• 1 can (14 oz/398 ml) artichoke hearts, drained and quartered
• 4 eggs
• 1/3 cup NESTLÉ® CARNATION® Regular Evaporated Milk
• 75 ml
• ¼ cup dry bread crumbs 50 ml
• ¼ tsp each salt, pepper and hot pepper sauce 1 ml
• 1½ cups shredded old Cheddar cheese 375 ml
• 2 tbsp chopped fresh parsley 30 ml

1. Preheat oven to 325ºF (160ºC). Lightly grease 8-inch (20 cm) glass pie plate; set aside.
2. Heat 1 tbsp (15 ml) vegetable oil in non-stick skillet over medium-high heat. Sauté onion, garlic and oregano 3 minutes or until softened. Stir in artichoke hearts; cook 2 minutes. Spoon evenly into pie plate.
3. Whisk together eggs, evaporated milk, bread crumbs, salt, pepper and hot pepper sauce; pour over artichoke mixture. Sprinkle evenly with cheese and parsley. Bake 30 minutes or until golden and puffed.

Makes 4 servings.
This tasty dish is simple enough to make for a midweek dinner, and equally as pleasing for a leisurely weekend brunch. Serve with dinner rolls and a tossed salad