Photo: Christopher Testani; Styling: Alistair Turnbull
Hands-on Time
15 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 6 (serving size: about 1 1/3 cups)

Thaw the artichoke hearts according to microwave directions, or in the refrigerator for 2 hours. You can also place artichoke hearts in the baking dish and bake at 375° until thawed, then remove from the pan and continue the recipe. Try swapping artichokes and spinach for 1 (14-ounce) bag thawed frozen broccoli florets and Monterey Jack for cheddar cheese.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Cook spinach in microwave ­according to package directions; cool slightly. Place spinach in a clean kitchen towel. Squeeze dry.

Step 3

Combine spinach and next 4 ingredients (through Monterey Jack cheese) in a large bowl; toss. Arrange bread mixture in a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle Parmesan cheese over top.

Step 4

Combine milk, Dijon, pepper, nutmeg, and eggs in a bowl, stirring with a whisk. Pour egg mixture evenly over bread mixture. Bake at 375° for 38 minutes or until set. Turn broiler to high (do not remove pan from oven). Broil 4 minutes or until edges are lightly browned.

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