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

5 5

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!)

4 5

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.

3 5

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.