Photo: Becky Luigart-Stayner; Styling: Linda Hirst
Hands-on Time
15 Mins
Total Time
9 Hours
Yield
Makes 8 servings

How to Make It

Heat butter in a large Dutch oven over medium-high heat until bubbly. Add shallots and garlic; cook 3 minutes or until soft. Add spinach, and cook 5 minutes or until spinach is wilted and liquid has mostly evaporated. Place spinach in a colander, pressing leaves to remove any excess liquid; cool slightly. Divide spinach, artichokes, and cheeses among 8 lightly greased 1-cup ramekins (or place in a 2-quart baking dish). Combine eggs and next 4 ingredients in a large bowl; pour egg mixture over spinach mixture. Cover and refrigerate 8 hours or overnight. Preheat oven to 350°. Bake, uncovered, 45 minutes or until centers are just set. Let stand 5 minutes before serving. Garnish, if desired.

Ratings & Reviews

Good but NOT great

grandmaky
December 03, 2016
I made this for a brunch that was attended by a few gluten free folks so I was trying to find some recipes that didn't have a pie crust or bread.  That left out quite a bit of my recipe file!!!  When I found this I thought it sounded delicious.  I included it in my menu.  I made it exactly as stated.  It was good.  My guests liked it but I was not overly excited by it.  I probably won't make it again.