Courtesy of Fleishigs Magazine (Issue #59)

Serves: 6-8

Spinach and artichoke go hand in hand in so many recipes, and this crowd-pleasing quiche is no different! Serve warm or at room temperature.

NOTE: You can also use jarred or canned artichoke hearts for this recipe.

Ingredients:
FOR THE TOPPING:
1⁄4 cup Tnuva butter
1⁄2 cup bread crumbs
1⁄2 cup grated Parmesan cheese

FOR THE QUICHE:
1 frozen Tnuva pastry sheet
1 (10-ounce) package chopped frozen spinach, thawed and squeezed
1 (10-ounce) package frozen artichoke hearts, thawed and chopped
3⁄4 cup shredded mozzarella cheese
1⁄4 cup Tnuva feta cheese
1⁄2 cup grated Parmesan cheese
4 eggs
1⁄2 cup sour cream
1⁄2 cup whole milk
1⁄2 teaspoon garlic powder
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper

Instructions:
1. For the topping, heat Tnuva butter in a skillet over medium heat. Add bread crumbs and toast until lightly golden brown. Toss with 1⁄2 cup Parmesan cheese; set aside.
2. Preheat oven to 4250F. Place Tnuva pastry sheet in a pie pan and crimp edges. Place pie pan on a baking sheet and prick center of pastry with a fork. Bake for 10 minutes, then set aside to cool. Lower oven temperature to 3750F.
3. Mix spinach, artichoke hearts, mozzarella, Tnuva feta and Parmesan cheese. Add to the cooled pie shell.
4. In the same bowl, mix eggs, sour cream, milk, garlic powder, salt and pepper until well combined, then pour mixture into the pie shell. Top with toasted bread crumb mixture. Cook for 40-45 minutes, until golden and set. Let cool for 15 minutes before slicing. Enjoy!