Description
This Spinach Artichoke Tomato Casserole is a savory, nutrient-packed dish perfect for breakfast, brunch, or a light dinner. Combining fresh spinach, tangy artichoke hearts, sun-dried tomatoes, and creamy feta cheese baked in a fluffy egg custard, it’s a flavorful and easy-to-make casserole that serves 6 to 8 people.
Ingredients
Scale
Vegetables and Flavorings
- 4 cups packed fresh spinach leaves
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 14-ounce can artichoke hearts, drained and chopped
- 7-ounce jar sun-dried tomatoes, drained and chopped
Egg Mixture
- 18 large eggs
- 1½ cups cottage cheese
- ½ cup milk
Toppings and Seasonings
- ½ cup crumbled feta cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, basil, or chives for garnish
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray to prevent sticking and set it aside for later use.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the minced shallot and sauté for 2 minutes until fragrant and softened. Then add the fresh spinach and minced garlic, cooking until the spinach wilts, about 3 minutes. Remove the skillet from the heat and stir in the chopped artichoke hearts and sun-dried tomatoes. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Transfer Vegetable Mixture: Evenly spread the sautéed vegetable mixture into the prepared 9×13-inch baking dish.
- Mix Egg Custard: In a large bowl, whisk together the 18 eggs, cottage cheese, and milk until fully combined. Season with salt and black pepper to your preference.
- Combine and Add Cheese: Pour the egg mixture over the vegetables evenly in the baking dish. Gently stir to combine everything without disturbing the layer too much. Sprinkle the crumbled feta cheese evenly over the top of the casserole.
- Bake the Casserole: Place the baking dish in the oven and bake for 30 to 40 minutes, or until the eggs are fully set and the edges start to turn lightly golden brown. Once baked, remove from the oven and let the casserole cool for about 5 minutes.
- Garnish and Serve: Garnish with chopped fresh parsley, basil, or chives for a burst of fresh color and flavor. Cut the casserole into squares and serve warm for the best taste and texture.
Notes
- This casserole can be prepared a day ahead; refrigerate before baking and add a few extra minutes to the baking time if baking directly from cold.
- Use low-fat or fat-free cottage cheese and milk to reduce calories and fat content.
- For a richer flavor, substitute milk with half-and-half or cream.
- Sun-dried tomatoes packed in oil will add extra flavor, but drain well to avoid excess oil in the casserole.
- Garnish with herbs of your choice to enhance freshness and presentation.
