We here at Cara Mia are big fans of quiches. What is not to love, with a dish that you can combine almost any ingredient?  High in protein quiches make great breakfast, lunch or dinner main dishes or even appetizers.  Today's recipe is gluten-free for those of you that have a gluten allergy and can be enjoyed by everyone.

Ingredients
4 6in corn tortillas
4 eggs
1 6.5 oz. jar Cara Mia Marinated Artichokes drained
1/2 cup shredded sharp cheddar cheese
1/2 cup milk
1 cup frozen broccoli
1/4 bunch cilantro
salt and pepper to taste

Directions
Preheat oven to 350º F. Grease four individual pie pans. Warm tortillas in the microwave for about 10 seconds until pliable. Press the tortillas into the pie pans, trimming away any excess.

In a blender add the rest of the ingredients, but save a little of the shredded cheese. Blend until mixed well.  Pour into the tortilla shells filling them as much as you can, and top with the remaining cheese. Do not worry if there are a few small leaks in the tortillas as they will cook just fine.

Bake for 25-30 minutes until brown.  Allow them to set in their pans for a 5 minutes then take them out to cool on a wire rack.

Server warm or at room temperature with a salad.