Artichoke and Sun-Dried Tomato Quiche

 
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My favorite brunch recipe is this tasty quiche. It’s always been a hit and people often request it. I usually serve it with mixed greens or roasted veggies like brussels sprouts. This recipe was inspired by the original post found here.

I like to pre-bake my crust to get a golden brown color before adding the quiche ingredients. To do this, I use a bit of egg white and brush a light coating over the crust, then bake at 350°F for 5 minutes.

Ingredients, Serves: 8 (or 4 if you’re hungry)

  • 3 large eggs

  • 1 cup 2% milk

  • 1 garlic clove, minced

  • Pinch of salt

  • Sprinkle of cayenne pepper for some kick (as desired)

  • ½ tsp Italian herb mix (basil, pepper, oregano, etc)

  • 1 cup goat cheese gouda, grated

  • 1⁄4 cup sun-dried tomato (I used the Trader Joes oil packed in a jar and squeezed the oil out)

  • ⅓ cup marinated artichoke hearts, chopped and drained

  • ½ cup diced zucchini

  • 9-inch pre-made graham cracker pie crust

Directions

  • Preheat oven to 350°F

  • In a mixing bowl, whisk the eggs, milk, garlic, herbs together.

  • Sprinkle grated gouda cheese over the bottom of the pie shell.

  • Sprinkle the sun-dried tomatoes, artichoke hearts and zucchini on top of the cheese.

  • Pour the egg mixture over all.

  • 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.

 
RecipesJacqui Brockman