ROASTED BELL PEPPER & ARTICHOKE QUICHE

Roasted Bell Pepper & Artichoke Quiche image

Provided by llk2day

Time 1h15m

Yield 1 PIE, 10 serving(s)

Number Of Ingredients 10

Previous Next

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

Steps:

Whisk the eggs, half & half, garlic, salt & pepper together in bowl and set aside.
Sprinkle the Jack cheese over the partially cooked pie crust.
Distribute evenly over the cheese the roasted pepper, artichoke, and basil.
Pour the egg mixture over all.
Top with the Parmesan cheese.
Bake in a 350 degree oven for one hour or until a inserted knife comes out clean.
Let cool for about 10 minutes before cutting. Serve warm.
ENJOY!

Nutrition Facts : Calories 249.2, Fat 16.4, SaturatedFat 7.3, Cholesterol 117, Sodium 325.2, Carbohydrate 14.2, Fiber 4.1, Sugar 0.7, Protein 11.9