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 tomatoes, soaked in boiling water for 5 minutes, drained, dried and chopped ( do not use oil-packed tomatoes)
1 (14 ounce) cans quartered artichoke hearts, drained
1 tablespoon chopped fresh basil ( or 1/2 teaspoon dried basil)
1/4 cup grated parmesan cheese
Directions:
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.
Servings: 4-6
Time preparation: 60 min.
Time total: 115 min.