What You Need
3/4 cup medium salsa
1 cup chopped artichoke hearts
1/4 cup grated parmesan cheese
1 cup shredded Monterrey Jack cheese
1 cup shredded sharp cheddar cheese
1 8-ounce carton sour cream
Grease 10" quiche dish. Spread salsa on the bottom. Distribute chopped artichokes evenly over salsa. Sprinkle parmesan cheese over the artichokes. Sprinkle Monterrey Jack and cheddar cheese over all.
Place eggs in blender or food processor and blend until smooth. Add sour cream and blend. Pour egg mixture over the cheeses.
Bake uncovered in 350° oven for 30-40 minutes or until set.