Artichoke And Sun Dried Tomato Quiche Recipe

Ingredients for Artichoke And Sun Dried Tomato Quiche

• 4 large eggs
• Half And Half
• Garlic Cloves
• 1 teaspoon salt
• Fresh Ground Pepper
• 1 cup grated Monterey Jack cheese
• Pie Crusts
• Sun Dried Tomato
• 1 cup chopped artichoke hearts (canned, drained)
• Fresh Basil
• 1/4 cup grated Parmesan cheese

How to Make Artichoke And Sun Dried Tomato Quiche

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, whisk together 4 large eggs, 1 cup half-and-half, 1 clove minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Sprinkle 1 cup grated Monterey Jack cheese evenly over the bottom of a 9-inch pie crust.
4. Evenly distribute 1 cup chopped sun-dried tomatoes, 1 cup chopped artichoke hearts (canned, drained), and 1/4 cup chopped fresh basil over the cheese.
5. Pour the egg mixture evenly over the cheese and toppings.
6. Sprinkle 1/4 cup grated Parmesan cheese over the top.
7. Cover the edges of the pie crust with foil to prevent over-browning (if necessary).
8. Bake for 40-45 minutes, or until a knife inserted into the center comes out clean and the top is golden brown.
9. Let the quiche stand for 10 minutes before slicing.
10. Cut into wedges and serve warm or at room temperature.