Spinach Artichoke Quiche Recipe

Preheat oven to 350 degrees F.
Take pie crust out of fridge or freezer and let stand 15 minutes.
Drain artichoke hearts and chop into small pieces.
Cut pie crust in the shape of the dish plus an extra 2 inches on all sides and place it into an 18.6 oz oven safe dish.
Poke crust several times with a fork. Bake for 9 - 11 minutes, or until light golden brown.
At the same time, in a large skillet, heat olive oil over medium heat.
Add onion, cook and stir until tender, 3 minutes.
Stir in garlic, cook and stir for an additional 2 minutes.
Add spinach and cook until wilted, 3 - 4 minutes.
Stir in artichoke hearts, dried oregano, basil, salt and black pepper, to taste.
Pour mixture into baked pie crust and spread out evenly.
Sprinkle 1/2 cup mozzarella cheese and 1/8 cup Parmesan cheese over mixture.
In a medium bowl, combine eggs and milk. Whisk until combined well.
Pour eggs over veggies and cheese.
Top with remaining 1/4 cup mozzarella cheese and 1/8 cup Parmesan cheese.
Place dish on a baking sheet and bake for 30 - 35 minutes or until eggs are set and slightly golden around edges. A knife inserted into the center should come out clean.
Remove from oven and let cool for 10 minutes.
Cut in half and serve warm.