Artichoke and Sun-Dried Tomato Quiche

READY IN: 1hr 55mins
Recipe by ratherbeswimmin

A nice combination of ingredients in this quiche.

Top Review by Crunchy Numbers

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!)

Ingredients Nutrition

Directions

  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.

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