Roasted Bell Pepper & Artichoke Quiche |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This recipe was created from a simple Quiche recipe I had around for ages...I thew in some things I had in my refrigerator and was surprised in how good it came out so decided to see what you think.... Ingredients:
5 eggs or 1 (16 ounce) carton egg substitute |
1/2 cup half-and-half cream |
2 garlic cloves, minced |
salt & pepper (to taste) |
1 (9 inch) flaky pie crusts, baked partially |
1 1/2 cups monterey jack cheese, grated (can use a mix of jack and mild cheddar also) |
1/2 cup roasted sweet peppers (type found in a jar, drain and rinse off oil before cutting into small pieces) |
14 ounces artichoke hearts (type found in can, drain off liquid) |
1 tablespoon fresh basil |
1/2 cup fresh parmesan cheese, grated |
Directions:
1. Whisk the eggs, half & half, garlic, salt & pepper together in bowl and set aside.
2. Sprinkle the Jack cheese over the partially cooked pie crust.
3. Distribute evenly over the cheese the roasted pepper, artichoke, and basil.
4. Pour the egg mixture over all.
5. Top with the Parmesan cheese.
6. Bake in a 350 degree oven for one hour or until a inserted knife comes out clean.
7. Let cool for about 10 minutes before cutting. Serve warm.
8. ENJOY!
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