Jacqueline Casey 
This is a quick, easy and healthy dish to prepare. A delicious combination of Spinach, Artichokes and Onions makes this breakfast, brunch or even snack, a winner. I originally had this recipe listed as a quiche but felt there were too many differences, no savory pie crust, less milk to egg ratio than your traditional quiche, etc. I still call this a crust-less quiche, but whatever you want to call it, let’s just agree baked eggs are amazing. I try and make an egg bake at the start of the week and then in a matter of seconds can heat up a slice that is good for 8 servings of a healthy and filling breakfast to enjoy throughout the week.
Options, Substitutions and Tips!
- I have also made this recipe using fresh baby spinach. It comes out just as good, but in order to get a similar quantity to 1 cup of frozen chopped spinach, it will take an entire bag of fresh spinach. I just find it’s extra work chopping and sautéing and I almost always have a huge bag of frozen spinach in my freezer at hand. If using fresh spinach, it’s best to sauté the spinach quickly (it only takes 2 or 3 minutes). This will make the spinach shrink and will mix into the eggs better.
- I used a 3-blend cheese of mozzarella, cheddar and jack, but as mentioned in the recipe below, almost any of your favorite shredded cheese will work., When I want to elevate the flavor, using a block cheese vs a pre-shredded cheese results in a creamier, richer flavor. My favorite block cheese to use with most Egg Bakes is a Gruyere/Cheddar combination.
- Since almost everything is better with bacon, this is also very good with a 3-4 slices of bacon added. Just cook the bacon then crumble it and add along with the spinach, artichoke and onion ingredients.
- This was made in a 9-inch pie dish, but if you do not have a pie dish handy, do not let that stop you. I have also cooked this in an oval, rectangular and square casserole dish. Cooking time will vary and your slice will be thinner or thicker depending on the dish you use.
- This can also be made with a home-made or pre-made pie crust. It seems there is a lot of debate whether your pie-crust should blind bake (bake in the oven prior to adding the egg mixture). I have made this plenty of times and have never felt the need to blind bake. I do not find the bottom is soggy and I think it even prevents the outsides of the pie-crust from getting burnt. When using a pie-crust, an increased cooking time is needed for a total of 40-45 minutes.
- This is a great make ahead recipe. It heats up amazing either popping the entire dish in the oven or heating up individual slices in the microwave. Store in the refrigerator to eat within 4 days.
Spinach and Artichoke Egg Bake
This is a quick, easy and healthy dish to prepare. A delicious combination of Spinach, Artichokes and Onion makes this breakfast/brunch or even snack, a winner.
- 9 inch glass pie plate
- 7 Large Eggs
- ¼ cup Milk
- 5 oz. Marinated Artichokes
- ½ cup Yellow Onion
- 1 cup Frozen Chopped Spinach
- 1 cup Shredded Cheese ((Cheddar, Gruyere or Monterey Jack))
- ½ tsp Salt
- ¼ tsp Pepper
Pre-heat oven to 375 degrees.
Defrost spinach either in microwave then squeeze in colander or do what I do and add to colander and run under hot water for a minute then give a squeeze.
Chop onion, artichokes and if using block cheese, grate cheese.
In large bowl, whisk eggs and milk together for about 30 seconds until combined.
Add onion, artichoke, spinach, cheese, salt and pepper and mix to combine.
Pour egg mixture into a pie dish or casserole dish and bake in oven for 35-40 minutes or until top is golden and eggs are cooked all the way through.
1 cup of frozen spinach is also the equivalent to an 8 oz. box of frozen spinach.
