Mom's Artichoke (or Spinach) Quiche

Artichoke (or spinach) quiche(s). Makes 2 8-9” quiches or 1 rectangular 9 x 12” casserole dish

6 eggs

1 pint (16 oz) half & half

1 pound mozzarella (preferably whole milk), grated (or cut into tiny cubes)

¼ cup grated pecorino (more if using parmesan)

2 boxes frozen artichoke hearts, or one 16 oz bag frozen artichoke hearts (or 2 boxes or one 16 oz bag of frozen spinach; or a mix of spinach and artichokes)

Optional: 2 deep dish pie crusts; butter and breadcrumbs (flour?)

Directions:

·        Preheat oven to 400

·        If using pie crust, put crust in pie tins (unless they already come in tins). Otherwise butter your casserole dish and then coat with breadcrumbs (Italian or plain). You could probably use flour instead of the breadcrumbs.

·        Cook whatever vegetable you are using. Let cool and squeeze out excess water. Chop in food processor or by hand.

·        Beat eggs and half & half together, add grated pecorino/parmesan and some pepper. (The cheese is salty)

·        Fold in grated mozzarella and vegetable.

·        Bake for 45 – 60 minutes, depending on the size of your dish(es).