Ingredients

The following ingredients have 10 Servings
  • 1/2 pkg. refrigerated pie dough (for 1 crust)
  • 1 small zucchini (chopped into 1 inch cubes)
  • 1 cup onion (chopped)
  • 1/2 large red bell pepper (diced)
  • 1 cup mushrooms (sliced)
  • 6 ounces artichoke hearts (drained (reserve 3 tablespoons of the marinade))
  • 1 cup Monterey Jack cheese
  • 4 large eggs
  • 1 1/2 cups half and half
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon fresh oregano (chopped)

Instruction

  • Make pie dough and line a 10-inch tart pan or deep dish pie plate. Refrigerate until ready to assemble the quiche.
  • Preheat the oven to 425 degrees.
  • Add the 2 tablespoons of reserved artichoke marinade (liquid from the can) 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.
  • Layer 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 fresh oregano (or 1/2 teaspoon dried oregano).
  • Bake at 425 degrees for 15 minutes. *
  • Reduce the oven temperature to 350 degrees and continue baking 20 minutes or until set. Cool for 15 minutes before serving.