Spinach Artichoke Quiche

Thought I should include a photo of my huge children.  It's been fun lately revisiting the early posts when Big was the only child and so, so little. 

This delicious (gluten-free) "quiche" is what we ate with our 2 ingredient bagels for dinner one night.  I topped it with red pepper flakes since my kids weren't eating it with us.  Then, I refrigerated the leftovers and ate them for lunch the rest of the week.

Spinach Artichoke Quiche (serves 6)
from Weight Watchers

1 can artichoke hearts
8 eggs
1/4 cup milk
1/2 T olive oil
1 box frozen spinach (thawed and drained well)
1/4 cup parmesan cheese
1/2 cup ricotta cheese
1/2 T dried basil
1/2 T dried oregano
salt and pepper

Grease a pie pan and preheat oven to 350 degrees.  Drain the artichoke hearts and trim them.  Cut them into halves or quarters and spread them on the bottom of the pie pan. 

In a bowl, beat the eggs with the milk, basil, oregano, salt and pepper.  Stir in the spinach and parmesan cheese.  Pour egg mixture into the pie pan.  Top with dollops of ricotta.Bake for 35-40 minutes.

Points:  Varies depending on the cheese and milk.  I used whole milk and part-skim ricotta and the entire quiche was about 18 points so 3/slice.