Artichoke and Sun-Dried Tomato Quiche

Name: Artichoke and Sun-Dried Tomato Quiche
Prep time: 1 h
Cook time: 55 min
Total time: 1 h 55 min
Yield: 4-6 serving(s)
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

Submitted by ratherbeswimmin

"A nice combination of ingredients in this quiche."

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photo by agoodcookie

Ready In:: 1hr 55mins
Ingredients:: 11
Serves:: 4-6

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

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.

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Reviews

This made awesome and delicious mini quiches! They taste great either hot or at room temperature.<br/>I made a half recipe of the filling using 1/2 cup heavy cream instead of milk and one whole egg plus one egg white. I used a mini muffin pan and cut out the pie crust into small circles with a 2-inch ravioli stamp. To get 24 dough circles I used about 1 1/2 refrigerated pie crusts. (Cut out the extra and sprinkle with cinnamon sugar, then bake for a sweet snack!)

Crunchy Numbers
I agree with the other reviewer who said there may be a typo in the ingredient list. We did put all of the egg mixture in and it overfilled the pie crust - and we used a 9" deep dish crust. Maybe it's meant to make two? Recipe ingredient combo was great, only gave it 4 stars because of the fact that, using all of the egg mixture, it took almost an hour at 350 to bake through.

megan
Tasty, but these ingredients are way too much for a 9-inch baking crust. Egg mixture overflowed on the counter, and I didn't even use it all. Maybe that's why it says "1 (9 inch) pie crusts)"? Thought this was a typo, but maybe this recipe is meant to make two pies. Use a bigger crust, or less ingredients.

cmichael
I loved the ingredients and they combined to make a wonderful quiche. I brought this to a picnic and everyone enjoyed it!

Stephanie Y.
A great breakfast! Nice combination of flavors. I will definitely make this again. Thanks!

forthefunofit

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Tweaks

This made awesome and delicious mini quiches! They taste great either hot or at room temperature.<br/>I made a half recipe of the filling using 1/2 cup heavy cream instead of milk and one whole egg plus one egg white. I used a mini muffin pan and cut out the pie crust into small circles with a 2-inch ravioli stamp. To get 24 dough circles I used about 1 1/2 refrigerated pie crusts. (Cut out the extra and sprinkle with cinnamon sugar, then bake for a sweet snack!)

Crunchy Numbers
I had all these ingredients on hand, so I tried it. A very nice combination of flavors! Instead of pie crust, though, I used a tortilla shell to cut down on the fat. Will definitely make again.

Madray7