Mediterranean quiche -

1 pie crust
3/4 cup crumbles tomato basil feta cheese
6 sun dried tomatoes chopped
3 scallions, trimmed and cut into 1/2 inch pieces
2 cloves garlic, minced
4 eggs
3/4 cup of half and half (can also make with milk- I used half and half, who counts calories ;))
1 tsp. oregano (forgot this)
1/2 tsp. salt
1/4 black pepper
1/4 tsp. nutmeg
1 package (9 oz) frozen artichoke hearts, thawed (I used 9 oz. of canned)

1. Place baking sheet on rack of lower third oven. Heat oven to 425.
2. In large bowl, whisk together half the feta cheese, the sun-dried tomatoes, scallions, garlic, eggs, half-and half, oregano, salt, pepper, and nutmeg. Scatter artichokes hearts and remaining feta over bottom of pie pan, carefully pour in egg mixture. Place on heated baking sheet in oven.
3. Bake at 425 for 30 min. or until knife inserted in center comes out clean and top is slightly golden. (usually takes longer than 30 min. to bake)
4. serve warm or at room temperature.