Ingredients
-
3
-
1 1/2
-
2
-
1/2
-
-
1
-
1
-
1/4
-
1
-
1
-
1/4
-
-
-
-
Directions
Artichoke and Sun-Dried Tomato Quiche, A nice combination of ingredients in this quiche , This made awesome and delicious mini quiches! They taste great either hot or at room temperature I made a half recipe of the filling using 1/2 cup heavy cream instead of milk and one whole egg plus one egg white used a mini muffin pan and cut out the pie crust into small circles with a 2-inch ravioli stamp To get 24 dough circles used about 1 1/2 refrigerated pie crusts (Cut out the extra and sprinkle with cinnamon sugar, then bake for a sweet snack!), This made awesome and delicious mini quiches! They taste great either hot or at room temperature I made a half recipe of the filling using 1/2 cup heavy cream instead of milk and one whole egg plus one egg white used a mini muffin pan and cut out the pie crust into small circles with a 2-inch ravioli stamp To get 24 dough circles used about 1 1/2 refrigerated pie crusts (Cut out the extra and sprinkle with cinnamon sugar, then bake for a sweet snack!)
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Steps
|
1
Done
|
In a Mixing Bowl, Whisk the Eggs, Half-and-Half, Garlic, Salt, and Pepper Together. |
|
2
Done
|
Sprinkle Grated Monterey Jack Cheese Over the Bottom of the Pie Shell. |
|
3
Done
|
Sprinkle the Sun-Dried Tomatoes, Artichoke Hearts, and Basil on Top of the Cheese. |
|
4
Done
|
Pour the Egg Mixture Over All. |
|
5
Done
|
Sprinkle With Parmesan Cheese. |
|
6
Done
|
Bake in a 350f Oven For About 40-45 Minutes or Until a Knife Comes Out Clean and Top Is Golden Brown. |
|
7
Done
|
Let Stand For 10 Minutes. |
|
8
Done
|
Cut Into Wedges and Serve. |
|
9
Done
|
**as Always--Cover Pie Crust Edges W/ Foil If Necessary to Prevent Overbrowning. |
