Preheat oven to 350 F. Butter a 10-inch quiche dish. Spread the picante sauce on the bottom. Distribute the chopped artichokes evenly over the picante sauce.
Sprinkle Parmesan cheese over the artichokes. Sprinkle with Monterey Jack and Cheddar cheese. Blend the eggs in a blender until smooth. Add the sour cream to the eggs and blend until mixed.
Pour the egg mixture over the cheeses. Bake uncovered for 30 to 40 minutes, or until set. Cut into wedges and serve garnished with tomato wedges and parsley.
"American Dairy Association"
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|Serving Size: 1 Serving (287g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 224 (60%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 1057.5mg||325 %|
|Sodium 385.1mg||13 %|
|Potassium 473.1mg||12 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 3.8g|
|Protein 32.7g||47 %|
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Calories per serving: 375
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