Artichoke, Olive and Sun-dried Tomato Quiche

Looks beautiful inside with the green and red color 

from the olives, basil and sun-dried tomatoes.

Hot out of the oven, puffed and browned perfectly!

A really easy vegetarian dish, but wonderfully delicious for 

breakfast, lunch or dinner, no matter if you are 

vegetarian or not.

As Always,

ENJOY!

Source: Dinner Pies by Ken Haedrich

1 recipe pie dough for a 9 1/2-10 inch tart pan

FILLING

2 1/2 Tbsp. unsalted butter

1 large onion, halved and thinly sliced

2 garlic cloves minced

1 1/2 cups drained and quartered canned artichoke hearts

1/2 cup pitted and coarsely chopped olives

1/2 cup chopped oil packed sun-dried tomatoes

4 large eggs

1 1/4 cups half-and-half

1/4 cup heavy cream

1 cup grated parmesan cheese

1 1/2 Tbsp. all purpose flour

1 Tbsp. chopped fresh basil

    Prepare pastry dough and refrigerate until ready for use.

    Roll out dough to a 13 inch circle. Fit the pastry into the tart pan, being careful not to stretch the 

dough as you work it into the edges.  Refrigerate the shell for 1 hour before prebaking.  I prefer to freeze the shell, so no pie weights are needed during the prebaking. (Pre-bake at 375 for 25 min.)

Preheat oven to 375 degrees.

   Melt the butter in a large skillet over medium heat. Add the onions and saute until soft and light golden, 12-15 minutes. Stir in the garlic and cook for another minute. Remove from the heat and set aside to cool briefly.

   Spread the onions evenly in the tart shell.  Scatter the artichoke hearts, olive, and sun-dried tomatoes over them. 

   Whisk the eggs in a large mixing bowl. Whisk in the half-and-half and heavy cream, Parmesan cheese, flour, basil, 3/4 tsp. salt and ground black pepper to taste.  Carefully pour or ladle the custard into the shell.

   Bake the quiche on the center oven rack until golden brown and puffy, 35 to 45 minutes.  Cool for at least 30 minutes before serving.