Artichoke and Sun-Dried Tomato Quiche

Name: Artichoke and Sun-Dried Tomato Quiche
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 397 grams quartered artichoke hearts, drained; 3 larges eggs; 1 Tbsp chopped fresh basil (or 1/2 teaspoon dried basil); 2 garlic cloves, minced; 4 servings fresh ground pepper; 355 milliliters half-and-half or milk; 237 milliliters grated monterey jack cheese; 59 milliliters grated parmesan cheese; 1 9-inch (9 inch) pie crusts, partially baked; 1 teaspoons salt; 59 milliliters sun-dried tomato, soaked in boiling water for 5 minutes, drained, dried and chopped (do not use oil-packed tomatoes)

Artichoke and Sun-Dried Tomato Quiche might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 21g of protein, 46g of fat, and Head to the store and pick up garlic cloves, ground pepper, basil, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 1 hour and 55 minutes.