Spinach, Artichoke, and Sundried Tomato Quiche

I love quiche, but sometimes it is a little bit too rich and I can only imagine the calories! I tried to make this a healthy quiche and I think in the end it turned out a little bit too healthy tasting. I put the whole 10 oz. of frozen spinach in it and it was too much. It was good, but I think next time I will make it with less spinach and more cheese. Because, really, healthy quiche might just be an oxymoron. The recipe below will reflect the changes.

Spinach, Artichoke and Sundried Tomato Quiche

1 9" frozen pie shell
10 oz. frozen spinach
1 c. cheddar/jack cheese
1/4- 1/2c. fresh grated parmesan
2 oz. package of sundried tomatoes
1 can of artichoke hearts
salt and pepper
3 eggs, slightly beaten
1 c. milk

Preheat oven to 350°. Pierce holes in the pie shell with a fork and bake for 7-10 minutes, or until lightly brown.
Meanwhile, thaw the spinach and remove the excess moisture. Put half of the spinach in a large mixing bowl and add the cheeses, sundried tomatoes, and the chopped artichokes. Season to taste with salt and pepper. In another bowl add the eggs and milk. Add the eggs and milk to the large mixing bowl with the spinach. Stir to mix the egg mixture into the spinach. Place the pie shell on a baking sheet and pour the egg and spinach mixture into the prepared pie shell. Bake at 350° for an hour.

Bon Appetit!
Jen