Artichoke and Sun-Dried Tomato Quiche

A nice combination of ingredients in this quiche.

• Ready In: 1 hr 55 mins
• Serves: 4-6

Ingredients

• 3  large eggs
• 1 1⁄2 cups half-and-half or 1 1⁄2 cups milk
• 2  garlic cloves, minced
• 1⁄2 teaspoon salt
•  fresh ground pepper
• 1  cup  grated monterey jack cheese
• 1 (9 inch)  pie crusts, partially baked
• 1⁄4 cup sun-dried tomato, soaked in boiling water for 5 minutes, drained, dried and chopped (do not use oil-packed tomatoes)
• 1 (14 ounce) can  quartered artichoke hearts, drained
• 1  tablespoon  chopped fresh basil (or 1/2 teaspoon dried basil)
• 1⁄4 cup  grated parmesan cheese

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.