Artichoke and Sun-Dried Tomato Quiche

Total Time
1hr 55mins
Prep 1 hr
Cook 55 mins

A nice combination of ingredients in this quiche.

Ingredients Nutrition


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


Most Helpful

This made awesome and delicious mini quiches! They taste great either hot or at room temperature.
I made a half recipe of the filling using 1/2 cup heavy cream instead of milk and one whole egg plus one egg white. I used a mini muffin pan and cut out the pie crust into small circles with a 2-inch ravioli stamp. To get 24 dough circles I used about 1 1/2 refrigerated pie crusts. (Cut out the extra and sprinkle with cinnamon sugar, then bake for a sweet snack!)

Crunchy Numbers January 13, 2011

I agree with the other reviewer who said there may be a typo in the ingredient list. We did put all of the egg mixture in and it overfilled the pie crust - and we used a 9" deep dish crust. Maybe it's meant to make two? Recipe ingredient combo was great, only gave it 4 stars because of the fact that, using all of the egg mixture, it took almost an hour at 350 to bake through.

megan November 14, 2009

Tasty, but these ingredients are way too much for a 9-inch baking crust. Egg mixture overflowed on the counter, and I didn't even use it all. Maybe that's why it says "1 (9 inch) pie crusts)"? Thought this was a typo, but maybe this recipe is meant to make two pies. Use a bigger crust, or less ingredients.

cmichael May 20, 2009

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