Artichoke and Sun-Dried Tomato Quiche

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. 1

   In a mixing bowl, whisk the eggs, half-and-half, garlic, salt, and pepper together.

2. 2

   Sprinkle grated Monterey Jack cheese over the bottom of the pie shell.

3. 3

   Sprinkle the sun-dried tomatoes, artichoke hearts, and basil on top of the cheese.

4. 4

   Pour the egg mixture over all.

5. 5

   Sprinkle with parmesan cheese.

6. 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. 7

   Let stand for 10 minutes.

8. 8

   Cut into wedges and serve.

9. 9

   **As always--cover pie crust edges w/ foil if necessary to prevent overbrowning.