Spinach Artichoke Quiche

Entree

Prep time: 15 mins

Total time: 1 hour 15 mins

1 9-inch prepared deep dish pie crust (frozen or refrigerated)
1 (14-ounce) can artichoke hearts, dried of any excess moisture and chopped
1 (10-ounce) package frozen chopped spinach, thawed and all excess moisture squeezed out
4 eggs
3/4 cup Fairlife or Mootopia non-fat milk
1/4 cup half and half
1 teaspoon garlic powder
1/2 teaspoon black pepper
1-1/4 cups shredded low-fat monterey jack cheese, divided
1 cup shredded parmesan, divided

Preheat oven to 375 degrees. Add prepared pie crust to a 9" glass pie dish and set aside.
In a large bowl, combine eggs, milk, half and half, garlic powder, and black pepper. Whisk to combine. Add 1 cup monterey jack cheese and 3/4 cup parmesan cheese and stir well. Mix in the thawed and well-drained spinach and chopped artichoke hearts. Pour the spinach artichoke mixture into the pie crust, smoothing it out with a spatula. Top with remaining cheese. (Note: To prevent spill-over in the oven, you may want to place pie dish on a baking sheet.)
Bake for about 1 hour until set. Remove from oven and let cool for 15-20 minutes before serving.