MEATLESS MONDAY - Spinach Artichoke Mushroom Quiche

I can't remember where I got this recipe but I'm so glad I found it! It was so yummy and dense. I hate puffy foods and quiche is up there right along with meringue and mousse. BLECH! But this quiche is dense and tasty. I can't wait to make it again.

Spinach Mushroom Quiche

1 frozen pie crust, thawed or fresh pie crust

1 1/2 cup crimini mushrooms, chopped or sliced

1 cup half and half

4 eggs

1 cup Italian Blend shredded cheese (I used the Quattro Formagio from Trader Joe's which has Parmesan, Asiago, Fontina and Provolone)

1/2 cup chopped canned artichoke hearts (not marinated)

1 cup spinach, thawed and drained (1/4 packed, after drained)

1/8 tsp ground nutmeg

1/4 tsp salt

Preheat oven to 375

Saute the mushrooms in olive oil until brown about 3 minutes

Whisk together the eggs and half and half.

Stir in the cheese, artichoke hearts, spinach, mushrooms, nutmeg and salt.

Pour mixture into the pie crust and bake for 40 minutes (check to see if done by inserting a knife through the middle, if it comes out clean, it's done)

Let it cool for 5 minutes

Slice and serve