Recipe

Artichoke And Sun-dried Tomato Quiche Recipe

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Ingredients

3 large eggs .
1/2 tsp salt .
1 (9 inch) pie shells, partially baked .
fresh ground pepper .
1 1/2 c half-and-half or milk .
1 tbsp sliced fresh basil (or 1/2 tsp dried basil) .
1 c grated monterey jack cheese .
1/4 c grated parmesan cheese .
1/4 c sun-dried tomatoes, soaked in boiling water for 5 mintues, drained, dried & sliced (do not use oil-packed tomatoes) .
2 garlic cloves, minced .
1 (14 oz) can quartered artichoke hearts, drained

Directions

Step #1 In a mixing bowl, half-and-half, whisk the eggs, salt, garlic, & pepper together.
Step #2 Sprinkle top grated Monterey Jack cheese over the bottom of the pie shell.
Step #3 Sprinkle top the sun-dried tomatoes, artichoke hearts, & basil on top of the cheese.
Step #4 Pour the egg mixture over all.
Step #5 Sprinkle top with parmesan cheese.
Step #6 Bake in a 350° oven for about 40-45 mins or until a knife comes out clean & top is golden brown.
Step #7 Let stand for 10 mins.
Step #8 Cut into wedges & serve.
Step #9 **As always--cover pie crust edges w/ foil wrap if necessary to prevent overbrowning.
Enjoy the Artichoke & Sun-Dried Tomato Quiche recipe

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