Ingredients:

• * Recipe Courtesy of Mami Camilla Cooking School*
• Preheat the oven to 375 degrees. Roll out your favorite pate brisee, savory shortbread, or store bought pie crust large enough to fit in a 9-inch pie pan. Perforate the crust with a fork and press it into your pie pan.
• To prepare the fresh artichokes and potatoes: Simply clean and prepare the fresh artichokes by removing the first few layers of tough leaves, then cut the top third off of the artichoke, remove the stem, cut the artichoke in half to remove the fibrous choke, and then cut the remaining artichoke into the desired size. Peel Yukon gold potatoes and cut into bite-sized pieces. Place the prepared artichokes and cut potatoes in a large bowl of acidulated water (water with squeezed lemon juice added to it).
• When you are ready to cook the artichokes and potatoes, place them in a large pot along with 4 sliced garlic cloves, cover them with white wine and a touch of white wine vinegar and bring to a boil. Cook, covered, for approximately 20-25 minutes over a high heat until the artichokes and potatoes are tender. Drain and set aside to cool.
• In a large sauté pan cook sauté 2 bunches of fresh spinach in 2 Tablespoons of olive oil over medium heat until wilted. Drain if need be and set aside to cool to room temperature.
• To form the quiche: Line the perforated dough in your pie pan with slices of provolone cheese. Put the cooked, cooled spinach on top of the cheese. Pour in an egg mixture consisting of: 5 whole eggs, ½ teaspoon of salt, ¼ teaspoon of pepper, ¼ cup of grated parmesan cheese, and 2 Tablespoons of heavy cream (or milk), all whisked together. Place cooked artichokes and potatoes on top of egg mixture. Top the quiche with grated, smoked mozzarella cheese. Bake the quiche in the preheated oven for 30-35 minutes, or until the quiche is set and the top lightly browned.