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1
Preheat oven to 350F Coat a 9-inch pie plate with cooking spray.
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2
Boil 4 cups of water in a medium saucepan.
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3
Heat oil in a medium skillet over medium-high heat.
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4
Cook onion until softened, stirring occasionally, about 5 minutes.
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5
Add artichoke hearts and tarragon.
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6
Cook until artichokes are heated through, about 2 minutes.
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7
Meanwhile, whisk together milk, eggs, egg whites, 1/2 cup of cheese, lemon zest, salt and pepper.
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8
Pour into prepared pie plate.
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9
Scatter onion mixture evenly over egg mixture.
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10
Sprinkle with remaining 1/4 cup of cheese.
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11
To bake quiche, create a water bath: Set a large sheet pan with sides on a flat surface.
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12
Place pie plate on sheet pan.
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13
Pour hot water around pie plate so it goes 1/2 inch up sides of pie plate (do not get water on quiche).
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14
Carefully lift sheet pan to prevent splattering water and place in oven.
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15
Bake in water bath until quiche is set in center, about 45 minutes.
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16
To remove pie plate from water bath, slide 2 large spatulas under pie plate and remove pie plate from oven (make sure to wear oven mitts).
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17
Leave sheet pan in oven so water can cool before removing pan from oven.
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18
Turn oven to broil.
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19
Broil quiche 3 inches from heat until golden brown, about 2 minutes.
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20
Cool 5 minutes before cutting into 8 pieces.
