Description
A wholesome and flavorful Spinach Artichoke Tomato Casserole perfect for a nutritious breakfast or brunch. This baked casserole combines fresh spinach, artichoke hearts, sun-dried tomatoes, creamy cottage cheese, and tangy feta cheese, all bound together with eggs and seasoned to perfection.
Ingredients
Scale
Vegetables and Herbs
- 4 cups packed fresh spinach leaves
- 1 shallot, minced
- 2 cloves garlic, minced
- 14-ounce can artichoke hearts, drained and chopped
- 7-ounce jar sun-dried tomatoes, drained and chopped
- Chopped fresh parsley, basil, or chives for garnish
Dairy and Eggs
- 18 large eggs
- 1½ cups cottage cheese
- ½ cup milk
- ½ cup crumbled feta cheese
Oils and Seasonings
- 1 tablespoon olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray and set aside to prepare for the casserole mixture.
- Sauté the vegetables: Heat olive oil in a large skillet over medium-high heat. Add the minced shallot and sauté for 2 minutes until softened. Add the fresh spinach and minced garlic, cooking until the spinach wilts, about 3 minutes. Remove from heat and stir in the drained and chopped artichoke hearts and sun-dried tomatoes. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Prepare the baking dish: Transfer the sautéed vegetable mixture evenly into the prepared baking dish, distributing it uniformly for even baking.
- Mix the egg custard: In a large bowl, whisk together the 18 large eggs, cottage cheese, and milk. Season this mixture with salt and black pepper to taste, ensuring a balanced flavor.
- Combine and top: Pour the egg mixture over the vegetables in the baking dish. Gently stir the ingredients together to combine. Evenly sprinkle the crumbled feta cheese on top for a creamy and tangy finish.
- Bake the casserole: Place the baking dish in the oven and bake for 30 to 40 minutes, or until the eggs are set and the edges turn lightly golden brown. Once done, let the casserole cool for 5 minutes to allow it to set further.
- Garnish and serve: Garnish with freshly chopped parsley, basil, or chives before cutting the casserole into squares. Serve warm for the best flavor and texture.
Notes
- You can substitute fresh spinach with frozen spinach (about 10 oz) if fresh is not available; just be sure to thaw and drain excess water before using.
- For a dairy-free option, substitute cottage cheese and feta with plant-based alternatives.
- The casserole can be prepared a day ahead; simply reheat in the oven before serving.
- Adjust seasoning to your preference, especially the salt, as feta cheese can be salty.
- Add additional herbs like oregano or thyme for more flavor complexity.
