Spinach Artichoke Quiche

Ingredients

• 1 (9 inch) unbaked pie crust
• 4 eggs
• 5 slices cooked bacon, crumbled
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons milk
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1 teaspoon parsley
• 1/2 teaspoon thyme
• 1 cup spinach leaves, divided
• 1/2 cup canned artichoke hearts, drained and chopped
• 2 roma (plum) tomatoes, sliced

Directions

Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.

Beat eggs, bacon, mozzarella cheese, milk, flour, garlic, parsley, and thyme together in a bowl until evenly combined.

Arrange 1/2 of the spinach in the bottom of the pie crust; sprinkle artichoke hearts over spinach layer. Pour egg mixture over artichoke hearts. Layer the remaining spinach over egg mixture; top with tomato slices.

Bake in the preheated oven until a knife inserted in the center of the quiche comes out clean, about 45 minutes.