Spinach, artichoke & mushroom quiche
Spinach, artichoke & mushroom quiche is the perfect dinner to make when you’re almost out of groceries and you have no time to make dinner.
This is also known as my life every day now.
I am nonstop from the moment I wake up to the moment my head crashes into the pillow. Since going back to work and moving life got much crazier, but I am on a mission to lose the last of my pregnancy weight regardless. This is a healthy and simple dish that I’ve made a few times already. The crust baking in the oven makes my home smell like an old Italian bakery in the middle of the night, and the cleanup is as easy as washing the bowl you used for the mixture. Be lazy like me and keep frozen pie crusts on hand and you can have a fantastic dinner ready in a flash.
Spinach, artichoke, & mushroom quiche
Makes 2 quiches
2 frozen pie crusts*
1/4 cup skim milk
1 15 oz can artichoke hearts, chopped
1 box frozen spinach, defrosted and strained of all liquid
4 large button mushrooms, sliced
1. Preheat oven to 375 degrees F.
2. Beat your eggs in a large bowl. Add the milk, artichoke hearts, spinach and mushrooms.
3. Remove the pie crusts from the freezer and spread the mixture evenly in each crust.
4. Bake until cooked through and the crust is golden, about 20 minutes for us.
5. Enjoy paired with your favorite salad!
*Whole Foods sells a great pie crust with only 5 ingredients. Look for that one!
And now I’m off to simultaneously play with my baby, call in a work order, unload the dishwasher and watch the news.
PS- This tastes even better the next day.
PPS- Check out my latest Babycenter post on starting solids.