Artichoke And Sun-dried Tomato Quiche

Total Time: 1 hr 55 mins Preparation Time: 1 hr Cook Time: 55 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.