Artichoke And Sun-Dried Tomato Quiche Recipe

Name: Artichoke And Sun-Dried Tomato Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 350u00b0F 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.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large eggs, 1 1/2 cups half-and-half or 1 1/2 cups milk, 2 garlic cloves, minced, 1/2 teaspoon salt, and more.

Yes, Artichoke And Sun-Dried Tomato Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke And Sun-Dried Tomato Quiche

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