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    You are in: Home / Recipes / Artichoke and Sun-Dried Tomato Quiche Recipe
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    Artichoke and Sun-Dried Tomato Quiche

    Artichoke and Sun-Dried Tomato Quiche. Photo by agoodcookie

    1/1 Photo of Artichoke and Sun-Dried Tomato Quiche

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    1 hr

    55 mins

    ratherbeswimmin''s Note:

    A nice combination of ingredients in this quiche.

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    Units: US | Metric


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

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on January 13, 2011


      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!)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Artichoke and Sun-Dried Tomato Quiche

    Serving Size: 1 (211 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 593.6
    Calories from Fat 357
    Total Fat 39.7 g
    Saturated Fat 17.9 g
    Cholesterol 222.8 mg
    Sodium 1260.5 mg
    Total Carbohydrate 38.6 g
    Dietary Fiber 7.4 g
    Sugars 2.9 g
    Protein 23.5 g

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