Ingredients for Easy Artichoke Tomato Quiche Casserole
- Marinated Artichoke Hearts
- Minced Garlic Clove
- 1 teaspoon paprika
- Parmesan Cheese
- Bisquick Baking Mix
- Eggs
- Evaporated Milk
- Mozzarella Cheese
- 2 cups sliced fresh tomatoes
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How to Make Easy Artichoke Tomato Quiche Casserole
- Preheat oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
- Sauté 14 oz can artichoke hearts (drained), 2 cloves minced garlic, and 1 teaspoon paprika in 2 tablespoons olive oil over low heat for about 5 minutes until softened.
- Drain any excess liquid from the sautéed mixture and pour it into the prepared casserole dish. Top with ½ cup shredded mozzarella cheese and 2 teaspoons grated Parmesan cheese.
- In a separate bowl, whisk together 4 large eggs, 1 cup milk, ½ teaspoon salt, and ¼ teaspoon black pepper until just combined.
- Pour the egg mixture evenly over the artichoke and cheese layer in the casserole dish.
- Arrange 2 cups sliced fresh tomatoes over the egg mixture.
- Top with the remaining ½ cup shredded mozzarella cheese.
- Bake for 50-60 minutes, or until the quiche is set and golden brown. Let cool for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
14g
Fat
60g
Carbs
8g
