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Roasted Bell Pepper & Artichoke

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Ingredients

Adjust Servings:
1 eggs or (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

Nutritional information

249.2
Calories
148 g
Calories From Fat
16.4 g
Total Fat
7.3 g
Saturated Fat
117 mg
Cholesterol
325.2 mg
Sodium
14.2 g
Carbs
4.1 g
Dietary Fiber
0.7 g
Sugars
11.9 g
Protein
119g
Serving Size

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Roasted Bell Pepper & Artichoke

Features:
    Cuisine:

    The chef must be so talented to come up with this.

    • 95 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Roasted Bell Pepper & Artichoke Quiche


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    Steps

    1
    Done

    Whisk the Eggs, Half & Half, Garlic, Salt & Pepper Together in Bowl and Set Aside.

    2
    Done

    Sprinkle the Jack Cheese Over the Partially Cooked Pie Crust.

    3
    Done

    Distribute Evenly Over the Cheese the Roasted Pepper, Artichoke, and Basil.

    4
    Done

    Pour the Egg Mixture Over All.

    5
    Done

    Top With the Parmesan Cheese.

    6
    Done

    Bake in a 350 Degree Oven For One Hour or Until a Inserted Knife Comes Out Clean.

    7
    Done

    Let Cool For About 10 Minutes Before Cutting. Serve Warm.

    8
    Done

    Enjoy!

    Avatar Of Sean Murphy

    Sean Murphy

    Comfort food queen known for her hearty and soul-warming dishes that evoke nostalgia.

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