Artichoke and Sun-Dried Tomato Quiche |
|
 |
Prep Time: 60 Minutes Cook Time: 55 Minutes |
Ready In: 115 Minutes Servings: 6 |
|
A nice combination of ingredients in this quiche. 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.
|
|