Spinach and Artichoke Quiche – Pastene

Ingredients

• 1 tsp Pastene Minced Garlic
• 1 medium shallot, chopped
• 3 cups packed fresh spinach
• 1 Tbsp salted butter
• ½ can Pastene Artichoke Hearts in Brine, chopped (about 3)
• ¼ cup Pastene Pine Nuts, toasted
• ¼ tsp salt
• ¼ tsp pepper
• 3 eggs
• 1 ½ cups half and half
• 1 cup parmigiano-reggiano cheese, grated
• 1 frozen pie shell