Artichoke And Sun-Dried Tomato Quiche

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Nutrition per serving    (USDA % daily values)
CAL
611
FAT
122%
CHOL
112%
SOD
60%

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Ingredients for 4 servings

1 tablespoon chopped fresh basil (or 1/2 teaspoon dried basil)

1 1/2 cups half-and-half or milk

1/2 teaspoon salt

1/4 cup sun-dried tomato , soaked in boiling water for 5 minutes, drained, dried and chopped (do not use oil-packed tomatoes)

2 garlic cloves , minced

1 (9 inch) pie crusts, partially baked

1 cup grated monterey jack cheese

1 (14 ounce) can quartered artichoke hearts , drained

fresh ground pepper

3 large eggs

1/4 cup grated parmesan cheese

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