1 cup medium or
hot picante sauce or salsa
1 (14-ounce) can artichoke hearts,
drained and chopped
1/3 cup grated Parmesan cheese
1 cup grated Colby cheese
(or Cheddar)
1 cup grated Monterey Jack cheese
6 to 8 eggs
6 to 8 ounces light sour cream
Grease a 10-inch quiche dish.
Spread the picante sauce over the bottom.
Distribute the artichokes evenly over sauce.
Sprinkle with Parmesan cheese, then Colby
and Monterey Jack cheeses.
Place the eggs in a blender and blend until smooth.
Add sour cream and blend well.
Pour egg mixture over cheeses.
Bake uncovered at 350F for
30 to 40 minutes, or until set.
Let sit for 5 minutes before cutting
into wedges to serve.
Makes 6 to 8 servings.
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