Quiche: California Quiche
Source: Found on Pinterest
If you veggies, you'll love this quiche. Flavor is amazing.
Ingredients
- 1/2 pkg. refrigerated pie dough (for 1 crust) – Pillsbury in red box
- 1 small zucchini, chopped into 1/2-inch cubes
- 1 c. onion, chopped
- 1/2 red bell pepper, diced
- 1 c. mushrooms, sliced
- 6 oz. artichoke hearts, drained (reserve 3 tablespoons of the marinade)
- 1 c. Monterey Jack cheese
- 4 eggs
- 1 1/2 c. half and half
- 1/2 t. salt
- 1/2 t. pepper
- ½ t. dry oregano
Instructions
Place pre-made pie crust in a 10-inch tart pan or deep dish pie plate. Refrigerate until ready to assemble the quiche.
Add 2 tablespoons of reserved artichoke marinade (liquid from the jar) to a large skillet along with the chopped onion, bell peppers, and mushrooms. Sauté veggies over medium high heat for 2 - 3 minutes.
Add another tablespoon of the artichoke marinade to the skillet and stir in the chopped zucchini. Continue cooking for about 5 minutes, or until the zucchini begins to soften.
Place the cooked veggies on top of the prepared pie crust, then top with the drained artichoke hearts.
Sprinkle evenly with Monterey Jack cheese.
Whisk together the eggs, half and half, salt, and pepper; pour over cheese. Sprinkle with dried oregano.
Bake at 425 degrees for 15 minutes. Reduce the oven temperature to 350 degrees and continue baking 20-30 minutes or until set.
Cool for 10-15 minutes before serving (important).
NOTE: Serves 6