Total time: 1 hour, 20 minutes
Active cooking time: 20 minutes
5 large eggs
1/2 cup milk
7 small artichoke hearts
10 Kalamata olives
1 roasted red pepper
1/2 cup shredded Romano
1/2 cup shredded Asiago cheese
Spices: salt, pepper, nutmeg, oregano, basil
Butter or spray oil OR 9 inch pie crust
Preheat oven to 425 degrees Fahrenheit.
Dice artichoke hearts, sun dried tomato and olives.
Add milk and cheese, strirring by hand.
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
Stir, then add in vegetables.
Coat a large baking pan with butter or spray oil.
Alternatively, you can pour into a pie crust for quiche, though there may be a bit left over.
Pour mixture in and bake at 425 degrees Fahrenheit for 15 minutes.
Lower temperature to 375 degrees Fahrenheit and bake an additional 45 minutes.
Let cool at least 15 minutes before serving. Can be made the day before and reheated.