Ingredients for Artichoke And Sun Dried Tomato Quiche
- 4 large eggs
- 1 cup half-and-half
- 1 clove minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated Monterey Jack cheese
- 1 (9-inch) pie crust
- 1 cup chopped sun-dried tomatoes
- 1 cup chopped artichoke hearts (canned, drained)
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
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How to Make Artichoke And Sun Dried Tomato Quiche
- Preheat oven to 350°F (175°C).
- 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.
- Sprinkle 1 cup grated Monterey Jack cheese evenly over the bottom of a 9-inch pie crust.
- 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.
- Pour the egg mixture evenly over the cheese and toppings.
- Sprinkle 1/4 cup grated Parmesan cheese over the top.
- Cover the edges of the pie crust with foil to prevent over-browning (if necessary).
- Bake for 40-45 minutes, or until a knife inserted into the center comes out clean and the top is golden brown.
- Let the quiche stand for 10 minutes before slicing.
- Cut into wedges and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
11g
Fat
89g
Carbs
12g
