Spinach-artichoke quiche

Ingredients

Crust:

• 1/2 cup butter, diced
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 3 tablespoon milk - add more as needed
• Filling
• 1 1/2 cups frozen spinach, thawed and drained
• 1 medium onion, chopped
• 1/2 cup artichoke hearts, chopped
• 6 eggs
• 1/3 cup sour cream
• 1 1/2 cup sharp cheddar cheese, shredded, divided
• 1/2 cup pepper jack cheese. shredded, divided
• 1/2 tablespoons Parmesan cheese, grated, divided
• a pinch of Salt
• black pepper (optional)

Preparation

• Crust. Process flour and butter into food processor till the mixture looks like coarse sand. Add salt. Add the liquid one tablespoon at a time until dough just holds together. Make a ball of dough; wrap it in a plastic wrap; chill for an hour in the refrigerator.
• Filling:
  Saute onions in a tablespoon of butter over medium high heat till it's soft. Set aside to cool. In a medium bowl, combine cooked onions, spinach, 2 eggs, sour cream, half of cheeses (cheddar, pepper jack, and parmesan) and artichoke hearts; season with salt and pepper.
• Using 3 eggs, separate egg whites and yolk; beat the egg whites until stiff. Slowly fold in the egg whites to the eggs yolks.
• Fold in half of the beaten eggs to the rest of the filling. Reserve half of the beaten egg whites for topping.
• Assemble the quiche.Combine the remaining cheeses (cheddar, pepper jack, parmesan) in a bowl. Roll out the dough and fit into buttered ramekins.
• Layer the crust with cheese; then spoon filling over the cheese and top with the remaining beaten egg whites.
• Bake in a 375F degrees preheated oven for 30-35 minutes.

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