2 9 inch pie crusts
2 10 oz boxes frozen chopped spinach or a total of about 560 grams frozen spinach, defrosted
9 oz or 250 grams frozen or canned artichoke hearts, defrosted
one medium onion, diced small
3 cloves of garlic minced
1 Tablespoon oil
2 cups half and half or light cream
1/2 cup sour cream
zest of one lemon
1 tsp granulated garlic powder
salt and pepper to taste
2 cups white cheddar or mozzarella cheese
Preheat the oven to 350.
Squeeze the water out of the spinach and artichoke hearts.Finely chop the artichoke hearts by hand or in a food processor.
In a frying pan heat the oil. Add the onion and garlic and saute until the onion is translucent, about 5 minutes.
In a big bowl whisk the eggs, half and half, sour cream and lemon zest well. Mix in the spinach and artichoke, and season with the garlic powder and salt and pepper. Divide the mixture between the two pie shells and top each pie with 1 cup of shredded cheese. Bake for about 45-50 minutes until the filling has set.
(Please pardon the hideous bright blue birthday party tablecloth background)