Vegetarian

Artichoke + Sun-Dried Tomato Quiche takes several minutes to prepare.

Artichoke + Sun-Dried Tomato Quiche takes several minutes to cook.

Artichoke + Sun-Dried Tomato Quiche makes 6 servings.

The ingredients for Artichoke + Sun-Dried Tomato Quiche are:

3 large eggs
1/2 cup fat free half-and-half
1 cup skim milk
1 1/2 Tbsp minced garlic
1/2 teaspoon salt
1/2 tsp black pepper
1 cup reduced fat italian cheese blend
1 (9 inch) pie crusts, partially baked
1/4 cup sun-dried tomatoes, rehydrated + diced
1 cup artichoke hearts, drained + cut into pieces
1/2 tsp dried basil
2 Tbsp reduced fat parmesan cheese

Here is how you make Artichoke + Sun-Dried Tomato Quiche:

Bake pie crust according to package directions and set aside to cool. In a mixing bowl, whisk the eggs, half-and-half, milk, garlic, salt and pepper together. Sprinkle italian 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. Serving Size: 4Number of Servings: 6Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Artichoke + Sun-Dried Tomato Quiche is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 313.7

• Total Fat: 17.6 g
• Cholesterol: 109.3 mg
• Sodium: 863.4 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 0.4 g
• Protein: 11.8 g