Name: Roasted Pepper and Artichoke Quiche
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 6
Ingredients: 1 9-inch pie-crust (or you can make your own -- kudos to you); 2 jarred roasted peppers (or roast your own peppers*); 1 10 ounce jar baby artichoke hearts (or one 9 ounce box frozen artichoke hearts, thawed); 1 teaspoon olive oil; 2 shallots (thinly sliced); 2 tablespoons fresh basil (cut into chiffonade); 4 eggs; 1/2 cup heavy cream; 1/2 cup milk; 1 teaspoon Italian Seasoning (or other herb blend); 1/2 cup fontina cheese (grated); 1/2 teaspoon + a pinch salt; 1/4 teaspoon freshly ground pepper