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Nutrition Facts
Serving Size 1 (299g) Recipe makes 4 servings
Calories 528
Calories from Fat 315		(59%)
Amount Per Serving		%DV
	Total Fat 35.1g	54%
	Saturated Fat 17.5g	87%
	Monounsaturated Fat 12.4g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 222mg		74%
Sodium 1230mg		51%
Potassium 709mg		20%
Total Carbohydrate 33.8g		11%
	Dietary Fiber 6.1g	24%
	Sugars 4.2g
Protein 22.2g		44%
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Artichoke and Sun-Dried Tomato Quiche

Recipe #133402 | 2 hours | 1 hour prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Aug 15, 2005

A nice combination of ingredients in this quiche.

SERVES 4 -6 (change servings and units)

Ingredients

3 large eggs
1 1/2 cups half-and-half or 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

1
In a mixing bowl, whisk the eggs, half-and-half, garlic, salt, and pepper together.
2
Sprinkle grated Monterey Jack cheese over the bottom of the pie shell.
3
Sprinkle the sun-dried tomatoes, artichoke hearts, and basil on top of the cheese.
4
Pour the egg mixture over all.
5
Sprinkle with parmesan cheese.
6
Bake in a 350°F oven for about 40-45 minutes or until a knife comes out clean and top is golden brown.
7
Let stand for 10 minutes.
8
Cut into wedges and serve.
9
**As always--cover pie crust edges w/ foil if necessary to prevent overbrowning.

Questions about this recipe?

Browse similar recipes by category

Course > Breakfast
Course > Main Dish > Savory Pies
Main Ingredient > Eggs/Dairy > Eggs
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Oven
Occasion > Brunch

Featured Reviews for This Recipe

From: Chef #1247258

On Nov 14, 2009

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.

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From: Chef #1273163

On May 20, 2009

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.

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From: cookiedog

On May 24, 2008

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

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From: Madray7

On Apr 12, 2008

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.

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