Artichoke And Sun Dried Tomato Quiche Recipes

ARTICHOKE AND SUN-DRIED TOMATO QUICHE

Artichoke and Sun-Dried Tomato Quiche image

Make and share this Artichoke and Sun-Dried Tomato Quiche recipe from Food.com.

Provided by ratherbeswimmin

Categories Savory Pies

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 593.6, Fat 39.7, SaturatedFat 17.9, Cholesterol 222.8, Sodium 1260.6, Carbohydrate 38.6, Fiber 7.5, Sugar 3, Protein 23.5

SUN-DRIED TOMATO QUICHE

Sun-Dried Tomato Quiche image

Zach Pierce won first prize in the "student" category of the 2003 Iowa Egg Council recipe contest.

Provided by cookiedog

Categories Breakfast

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 large baking potato, thinly sliced
2 tablespoons butter, melted
2/3 cup sun-dried tomato packed in oil, chopped
1 green onion, chopped
1 tablespoon minced garlic
1/3 cup cubed smoked ham
2 cups grated provolone cheese
4 large eggs
1 1/2 cups whipping cream
2 teaspoons italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Preheat oven to 350°F.
Butter a pie pan.
Arrange potato slices on bottom of pan. Brush potatoes with melted butter. Bake for 10 minutes (or longer for a crispier crust).
For the filling: Layer sun-dried tomatoes, green onion, garlic, ham and cheese on top of potato crust.
Whisk together eggs, cream, Italian seasoning, salt and pepper.
Pour egg mixture over ingredients in pie pan.
Bake for 40 to 50 minutes, or until a toothpick inserted in center comes out clean.
Let stand for a few minutes, then slice and serve.

Nutrition Facts : Calories 493.4, Fat 42.6, SaturatedFat 24.9, Cholesterol 263.1, Sodium 564.6, Carbohydrate 11.4, Fiber 1.3, Sugar 0.9, Protein 17.9

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