Dried Tomato, Artichoke and Sausage Quiche

I've been tweaking this recipe for a while and think I have landed on a great combination of flavors and textures. This a hearty quiche, perfect for dinner as well as starring at a brunch. This recipe makes two large quiches. If using dried tomatoes not packed in oil, add a little hot water to reconstitute them, and drain well. Kitchen scissors work well for snipping up the tomatoes. And, although the basil plants just went into the herb garden recently, I was able to sneak a few leaves for this recipe. Nothing compares to the flavor of fresh basil!

 2 9 or 10-inch pie shells, partially baked
½ pound ground pork sausage, cooked and drained of grease
½ cup yellow onion, diced
2 tablespoons butter
1 14-oz. can artichoke hearts, drained, chopped (do not use marinated or oil pack)
½ cup sun-dried tomatoes, oil packed, well drained, chopped or snipped
¼ cup sweet red roasted peppers, drained and chopped
1 – 2 tablespoons fresh basil, snipped
2 cups shredded Monterrey Jack cheese
6 eggs
1 cup half & half
1½ cups whole milk
1 teaspoon salt
Dash (or more) dried red pepper flakes
Freshly ground black pepper to taste

Preheat oven to 425 °F. Bake pie crusts for 10 minutes, remove from oven.

Sauté onion in butter until translucent. Set aside. Assemble remaining ingredients.

Make custard by whisking together eggs, half & half, milk, salt, pepper flakes, and black pepper. Place 1 cup cheese in the bottom of each crust. Divide remaining ingredients evenly between each crust in this order: sausage, artichoke hearts, tomatoes, roasted red pepper, onion, and basil. Carefully ladle custard mixture over top.

Bake at 425°F for 15 minutes. Reduce heat to 350°F and continue baking for 30 minutes and custard is cooked through. Cool for 5 minutes. Cut in wedges and serve hot or cold. 

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