Artichoke and Sun-Dried Tomato Quiche

READY IN: 1hr 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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