Wednesday, July 31, 2013

Spinach Artichoke Quiche

About two weeks ago, Austin and I decided to get rid of our TV service.  It happened at the exact moment when I opened up the bill and found that for the second month in a row, they charged us almost twice what we were paying before.  We  spent a little bit of time and energy figuring out how to get all of the shows that we like to watch streamed online.  We'd convinced ourselves that no, we did not actually need the HD DVR.

Austin called to cancel.
Then they called him back and said, "what can we do to keep you service."  Repeat, repeat, repeat.  Actually repeat that same story six times.  They have called at least twice a day since the first day that he called to disconnect to win us back.
Long story short: we still have our DVR, plus we got free movie channels, and a package with more channels than we had before.  We're also paying significantly less now.  Even though we feel victorious after the long fought battle (#firstworldproblems), more than anything it just makes me wish they could provide the same service when you start as they give you when you threaten to leave.

Even though it is a complete luxury to have  to haggle with DirecTV providers, it still made me pretty grateful that not every thing is so unnecessarily difficult.
I have no suggestions for you when you decide to call up your TV or internet provider, but here's dinner.  It's a no-brainer combination of spinach and artichoke.  Oh yeah, it's really easy too.

1 pie crust
1 c. mozzarella, shredded
3 eggs
1 c. milk
1 box frozen spinach, thawed according to package instructions
1 can artichoke hearts
fresh parsley
1/4 tsp. garlic powder
salt & pepper
1 large tomato

1.  Roll out your pie crust.  Spread the cheese in the bottom.

2.  Coarsely chop spinach, artichoke, and parsley (use as much or as little as you like - I used about 1/8 c.).  Layer on top of the cheese.

3.  Sprinkle with garlic powder, salt and pepper.

4.  Beat together eggs and milk.  Pour over the top of the quiche.  Top with thick slices of tomato.

5.  Bake at 375˚ for 45 minutes.

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