California Quiche

• Vegetarian

• Produce

  • 6 oz Artichoke hearts
  • 1 cup Mushrooms
  • 1 Onion, small
  • 1 tsp Oregano, fresh
  • 1/2 Red bell pepper
  • 1 Zucchini, small

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 Pie dough
  • 1/2 tsp Salt

• Dairy

  • 1 cup Half and half
  • 1/2 cup Milk
  • 1 cup Monterey jack cheese

Found on lifeloveandgoodfood.com

Description

Ingredients

• Pie Dough
• 6 oz, artichoke hearts, drained (reserve 2 tablespoons of the marinade)
• 1 small zucchini, chopped into 1 inch cubes
• 1 small onion, chopped
• 1/2 red bell pepper, diced
• 1 cup sliced mushrooms
• 4 eggs
• 1 cup half and half
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon fresh oregano, chopped
• 1 cup Monterey Jack cheese

Directions

• Make pie dough and line tart pan or deep dish pie plate.
• Preheat oven to 425 degrees.
• Saute veggies in 2 tablespoons reserved marinade.
• Layer veggies and artichoke hearts into pie crust. Sprinkle with cheese.
• Whisk together the eggs, half and half, milk, salt, and pepper; pour over cheese. Sprinkle with the fresh oregano and bake at 425 degrees for 15 minutes. If using a tart pan, place a cookie sheet on the rack underneath.
• Reduce the oven temperature to 350 degrees and continue baking 20 minutes or until set. Cool for 15 minutes before serving.