A delicate fusion of flavors, featuring a flaky crust filled with tender artichoke hearts, succulent zucchini, and a generous layer of creamy Monterey Jack cheese. Baked to perfection, this quiche is a delicious representation of the Golden State’s diverse culinary offerings.
YIELD
6 servingsPREP
15 minCOOK
40 minREADY
1 hrsIngredients
Directions
Prepare an unbaked 9-inch (23cm) pastry shell. Chill.
Meanwhile, preheat oven to 425℉ (220℃).
Drain artichoke hearts, reserving two tablespoons of the oil.
Cut artichokes in half.
Sauté zucchini and onion in reserved marinade for 5 minutes.
Beat eggs with a whisk by hand in a medium bowl until foamy.
Stir in cream, milk, salt, savory, and pepper.
Spoon zucchini and onions into the shell.
Add artichokes. Sprinkle with cheese.
Pour on eggs and cream.
Bake at 4425℉ (220℃) for 15 minutes, then lower heat to 350℉ (180℃).
Bake for 20 minutes or until the knife comes out clean.
Cool the quiche for 15 minutes before serving.
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