Press pie crust into a 9" glass pie dish. Crimp edges for decorative finish or use the tines of a fork to create a pattern on the edges of the crust. Place a piece of parchment paper in the pie crust and fill with pie weights or dried beans. Bake for 8-9 minutes until pie crust is set and just barely starting to brown.
Reduce oven temperature to 375 degrees.
Whisk eggs, milk, cream, hot sauce, pepper and garlic powder in a large bowl.
Add the thawed and well-drained spinach and artichokes. Mix well.
Reserve about ⅓ cup of the cheese for garnish and add the remainder to the spinach artichoke mixture.
Pour the spinach artichoke custard into the pie crust, smoothing it with a spatula. Top with remaining cheese.
Bake for about 30 minutes uncovered, then lay a piece of aluminum foil over the top of the quiche and bake until set about 30 minutes more.
Remove from oven and let cool for 15-20 minutes before serving.
This can be made a day ahead and refrigerated. To reheat, place in a 350° oven for 20 minutes or until warmed through.