Vegetarian

Sun Dried Tomato, Artichoke + Goat Cheese Quiche takes several minutes to prepare.

Sun Dried Tomato, Artichoke + Goat Cheese Quiche takes several minutes to cook.

Sun Dried Tomato, Artichoke + Goat Cheese Quiche makes 6 servings.

The ingredients for Sun Dried Tomato, Artichoke + Goat Cheese Quiche are:

1 pillsbury refrigerated pie crust, softened
3 eggs
1/2 cup egg whites
1 cup skim milk
1/4 cup fat free plain greek yogurt
3 tsp dried basil
1 tsp salt
1/2 tsp black pepper
pinch nutmeg
6 sun dried tomatoes, rehydrated and sliced
4 artichoke hearts, quartered
3 Tbsp goat cheese, crumbled

Here is how you make Sun Dried Tomato, Artichoke + Goat Cheese Quiche:

Heat oven to 350 degrees. Place pie crust in 9-inch glass pie pan as directed on box for one-crust filled pie.To make the filling, beat the eggs, egg whites, milk and greek yogurt and then mix in the salt, pepper, nutmeg and basil. Take the crust out of the oven, and place the sun dried tomatoes and artichokes around the bottom of the crust. Pour the egg mixture on top of it, and then sprinkle on the goat cheese. Bake in preheated oven for around 45 minutes, or until it has risen and is getting slightly golden brown on top. You can check the middle with a toothpick to see if its done. When you take it out of the oven, let it sit for about 10 minutes before cutting into it so that it has a chance to set and will keep its shape when you cut it.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Sun Dried Tomato, Artichoke + Goat Cheese Quiche is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 234.2

• Total Fat: 12.5 g
• Cholesterol: 96.6 mg
• Sodium: 859.4 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 7.0 g
• Protein: 9.4 g