Holiday Brunch, Part 2: Forgiving Quiche (Artichoke and Sun-dried Tomato)

This quiche recipe is forgiving in several ways: first, it has never failed on me, ever. It browns before it burns, it puffs up before it falls, and it never once has been watery on the bottom, as so many homemade quiche recipes can be. But it is also forgivable because it is the healthiest quiche recipe I've found, so long as you are apt to think that eggs, milk and cheese are healthy! The recipe requires no heavy cream, and only as much cheese as your palate prefers! And you can add any combination of vegetables, herbs, and meats, and it will still come out beautifully. Enjoy!

1 pie crust (I get mine at Whole Foods)
3 eggs
1 cup of milk
1 cup grated monterrey jack cheese
1 can of artichokes, drained and chopped
1 tablespoon of dried thyme
salt and pepper to taste

I keep my pie crust frozen until right before it goes in the oven, so start by just pre-heating the oven to 375. While the oven is heating, grate the cheese, chop the sundried tomatoes, and trim the artichokes. In a small bowl, lightly beat the eggs and milk. Then, begin assembling the quiche by starting with the cheese; putting the cheese at the bottom is what prevents any water from the vegetables to collect underneath the crust -- you can think of it as insulation, if you will! Then add the vegetables, spacing them around evenly, and pour in your egg batter. Sprinkle with salt, pepper, and herbs, and keep it in the oven for about 45 minutes to an hour. Enjoy!