Spinach And Artichoke Cheese Custard Recipe

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Ingredients

1/2 c grated parmesan cheese (2 1/2 oz.)
About 1/2 tsp salt
10 large eggs
2 c shredded jack cheese (1/2 lb.)
1 package (8 oz.) frozen artichoke hearts, thawed (see notes), or 1 can (13 1/4 oz.) quartered artichoke hearts, drained
1 package (10 oz.) frozen sliced spinach, thawed
2 c small-curd low-fat cottage cheese
1/4 tsp ground nutmeg

Directions

Step #1 In a large bowl, whisk eggs, 1 c jack cheese, parmesan cheese, cottage cheese, 1/2 tsp salt, & nutmeg until well mixed.
Step #2 Coarsely chop artichoke hearts.
Step #3 With your hands, squeeze as much liquid as possible from spinach.
Step #4 Stir artichokes & spinach into egg mixture.
Step #5 Spread mixture level in a buttered shallow, rectangular 2 1/2- to 3-quart casserole.
Step #6 Sprinkle top remaining 1 c jack cheese evenly over the top.
Step #7 Bake in a 350° regular or convection oven until custard is firm to touch in the center, 25 to 40 mins.
Step #8 Let stand about 10 mins, then cut into portions.
Step #9 Add more salt to taste.
Enjoy the Spinach & Artichoke Cheese Custard recipe

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