Spinach and Artichoke Cheese Custard Recipe

Notes: To thaw frozen vegetables quickly, place in a colander and run hot water over them. Prepare custard through step 3 up to 1 day ahead and chill airtight; uncover and continue with step 4 (bake 10 to 15 minutes longer).

10 large eggs

2 cups small-curd low-fat cottage cheese

2 cups shredded jack cheese (1/2 lb.)

1/2 cup grated parmesan cheese (2 1/2 oz.)

About 1/2 teaspoon salt

1/4 teaspoon ground nutmeg

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 chopped spinach, thawed

Step 1

In a large bowl, whisk eggs, cottage cheese, 1 cup jack cheese, parmesan cheese, 1/2 teaspoon salt, and nutmeg until well blended.

Step 2

Coarsely chop artichoke hearts. With your hands, squeeze as much liquid as possible from spinach. Stir artichokes and spinach into egg mixture.

Step 3

Spread mixture level in a buttered shallow, rectangular 2 1/2- to 3-quart casserole. Sprinkle remaining 1 cup jack cheese evenly over the top.

Step 4

Bake in a 350° regular or convection oven until custard is firm to touch in the center, 25 to 40 minutes. Let stand about 10 minutes, then cut into portions. Add more salt to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories201

% Daily Value *
Total Fat 12g16%

Saturated Fat 6.1g31%
Cholesterol 203mg68%
Sodium 530mg24%
Total Carbohydrate 4.6g2%

Dietary Fiber 1.9g7%
Protein 18g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Spinach and Artichoke Cheese Custard