Spinach Mushroom Quiche

INGREDIENTS

• 1 pie crust (I'll admit I used a pre-made, store bought crust)
• 2 tablespoons butter
• 1/2 medium white onion, chopped fine
• 6-7 large button mushrooms, sliced
• 1 1/2 cups fresh spinach
• Salt and freshly ground pepper
• 3/4 cup milk
• 3 large eggs
• 6 ounces sharp cheddar cheese, grated (1 1/2 cups)
  

DIRECTIONS

Preheat oven to 350°. Press pastry into a pie-pan, lightly prick with fork, and bake for 15 minutes or as directed on box. Meanwhile, heat butter in a large nonstick skillet over medium high heat. Add onion, and cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms and cook for about 8 more minutes until mushrooms are brown. Stir in spinach and cook until slightly wilted, about 1 minute. Take pastry out of oven, let cool for a few minutes, then sprinkle bottom with half of the cheese. Mix eggs, milk, salt, and pepper in a bowl. Stir in the spinach/mushroom mixture, then pour into pastry. Top with remaining cheese. Bake for 30-35 minutes, until quiche sets. Let cool for 10 minutes before slicing. Serves 6-8.

Spinach Artichoke Dip

INGREDIENTS

• 4 tablespoons butter
• 1 onion, chopped fine
• 18 oz frozen artichokes, thawed, squeezed dry, and chopped (can also used canned/bottled)
• 2 garlic cloves, pressed
• 1/4 cup flour
• 2 cups milk
• 1 1/4 cups grated Parmesan cheese
• 1 tablespoon lemon juice
• 1 tablespoon hot sauce
• 1 bag fresh spinach
  

DIRECTIONS

1. Heat oven to 450 degrees. Melt 2 tablespoons butter in large saucepan over medium-high heat. Cook onion until softened, about 5 minutes. Add artichokes and cook until lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer artichoke mixture to plate and reserve.
2. Melt remaining butter in empty pan. Stir in flour and cook until just golden, about 1 minute. Slowly stir in milk, 1 1/4 cups Parmesan, lemon juice, and hot sauce. Reduce heat to medium-low and simmer until thickened, about 3 minutes. Off heat, stir in spinach and reserved artichoke mixture.
3. Transfer to a baking dish and bake until golden brown and bubbling, about 15 minutes. Cool 5 minutes. Serve.