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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Artichoke-Tomato Quiche Recipe

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This recipe for Artichoke-Tomato Quiche is from The Mollman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 DRAINED, CANNED ARTICHOKE HEARTS, QUARTERED
½ OF 1 (6 OZ.) PKG. SLICED CANADIAN BACON, CUT INTO ½” PIECES, ABOUT ¾ CUP
¼ CUP DRAINED, OIL-PACKED SUN-DRIED TOMATOES, CUT INTO STRIPS
3 EGGS
2 CUPS HALF N’ HALF
½ TSP. DRIED THYME
½ TSP. PEPPER
4 OZ. CHEDDAR CHEESE, SHREDDED, ABOUT 1 CUP
1 FROZEN, READY TO FILL 9” DEEP-DISH PIE CRUST FROM 1 12OZ. PKG.
Directions:
Directions:
Preheat oven to 375°F. Heat nonstick skillet over medium-high heat. Add artichokes, bacon, and tomatoes; cook until heated through and some of released liquid evaporates, 3-4 minutes. Remove from heat; cool 5 minutes. Meanwhile, in bowl whisk eggs with Half n’ Half, thyme and pepper; set aside. Combine cheese with reserved artichoke mixture; transfer to pie crust. Pour egg mixture over filling. Bake 45 minutes or until crust is golden and filling is set. Cool 30 minutes before serving.
Personal Notes:
Personal Notes:
THIS IS SUPER YUMMY FOR ANY HOLIDAY BREAKFAST OR BRUNCH.

 

 

 

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