I made this up one day at the Women's Lunch Place when I was supposed to be making a quiche with fresh vegetables and my produce order didn't come in on time. . . and it turned out to be a hit with the ladies! It's super-easy, since most of it comes from a can or jar (which is usually not the way I prefer to cook . . . but it's tasty!). The measurements are a guesstimate, since I'm used to making this for a whole lotta people . . .
1 jar artichoke hearts (the kind that come marinated in olive oil and herbs)
1 jar roasted red peppers (or 1 or 2 freshly roasted red peppers, if you have the time and inclination to do it yourself)
1 or 2 tomatoes, diced, or 1 can diced tomatoes
salt and pepper
pinch each of dried oregano and basil
1 pie crust
5 or 6 eggs
splash of half-and-half (optional)
shredded mozzarella and parmesan cheese
Combine artichokes and their marinade with the roasted red peppers and tomatoes. Let sit for 30 minutes or so. In the meantime, beat the eggs (and add the half-and-half, if using). Season with salt and pepper and dried herbs.
Drain marinade from veggies and add to egg mixture. Pour into crust, sprinkle with cheese, and bake until mostly firm (you know . . . quiche-type firm . . .)