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California Quiche

From THE INN AT ROSE HALL
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9-inch Pie Shell, partially baked
3 large eggs
1 1/2 cups half-and-half or whole milk
1 clove garlic
1/2 teaspoon salt
Freshly ground pepper
1 cup grated Monterey Jack cheese
1/4 cup sun dried tomatoes soaked in boiling water for 5 minutes, drained, dried, and chopped. Do not use oil packed tomatoes.
1 can of Quartered artichoke hearts (14 oz), drained
1 T chopped fresh basil, or 1/2 teaspoon dried basil
1/4 cup Parmesan Cheese

Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, half-and-half, garlic, salt and pepper.
Sprinkle grated Monterey Jack over bottom of partially baked pie shell. Sprinkle sun-dried tomatoes, artichoke hearts, and basil on top of cheese.
Pour egg mixture over all and sprinkle with grated Parmesan.
Bake until a knife inserted in the center comes out clean and top is golden brown, 40 to 45 minutes.
Let stand for 10 minutes.
Cut into wedges and serve.
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