Deep Dish Sun Dried Tomato And Artichoke Quiche Wbacon Recipes

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ARTICHOKE AND SUN-DRIED TOMATO QUICHE



Artichoke and Sun-Dried Tomato Quiche image

Make and share this Artichoke and Sun-Dried Tomato Quiche recipe from Food.com.

Provided by ratherbeswimmin

Categories     Savory Pies

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 593.6, Fat 39.7, SaturatedFat 17.9, Cholesterol 222.8, Sodium 1260.6, Carbohydrate 38.6, Fiber 7.5, Sugar 3, Protein 23.5

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