Source: dLife

A warm and cheesy spinach and artichoke pie.

Servings

10 Eggs, large, raw
2 cup Cottage Cheese, 2% fat, small curd
2 cup Cheese, monterey jack, shredded (1/2 lb)
0.5 cup grated Parmesan cheese (2 1/2 oz)
0.5 tsp salt
0.25 tsp ground nutmeg
8 oz frozen artichokes hearts , thawed (or 1 can (13 1/4 oz) quartered artichokes)
10 oz frozen chopped spinach , thawed

1 Preheat oven to 350 degrees.
2 Whisk together eggs, cottage cheese, 1 cup jack cheese, parmesan cheese, 1/2 teaspoon salt, and nutmeg.
3 Chop artichoke hearts. Squeeze out excess liquid from spinach. Combine artichokes and spinach with egg mixture.
4 Spoon mixture evenly into a buttered casserole dish. Top with jack cheese.
5 Bake 25 to 40 minutes or until custard is firm in the middle. Let sit 10 minutes before slicing.

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).