Artichoke And Sun-Dried Tomato Quiche

• 3 large eggs
• 1 1/2 cups half-and-half or 1 1/2 cups milk
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• fresh ground pepper
• 1 cup grated monterey jack cheese
• 1 (9 inch) pie crusts, partially baked
• 1/4 cup sun-dried tomato, soaked in boiling water for 5 minutes, drained, dried and chopped (do not use oil-packed tomatoes)
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1 tablespoon chopped fresh basil (or 1/2 teaspoon dried basil)
• 1/4 cup grated parmesan cheese

1. In a mixing bowl, whisk the eggs, half-and-half, garlic, salt, and pepper together.
2. Sprinkle grated Monterey Jack cheese over the bottom of the pie shell.
3. Sprinkle the sun-dried tomatoes, artichoke hearts, and basil on top of the cheese.
4. Pour the egg mixture over all.
5. Sprinkle with parmesan cheese.
6. Bake in a 350u0b0F oven for about 40-45 minutes or until a knife comes out clean and top is golden brown.
7. Let stand for 10 minutes.
8. Cut into wedges and serve.
9. **As always--cover pie crust edges w/ foil if necessary to prevent overbrowning.

eggs, milk, garlic, salt, fresh ground pepper, grated monterey, pie crusts, tomato, quartered artichoke hearts, fresh basil, parmesan cheese

Taken from www.food.com/recipe/artichoke-and-sun-dried-tomato-quiche-133402 (may not work)