Spinach, artichokes, garlic, Asiago cheese, pine nuts, nutmeg…need I say more?
Ingredients:
2 fresh garlic cloves, chopped
2 shallots, chopped
6 oz. fresh spinach
1 Tablespoon butter
7 oz. canned artichoke hearts, drained and chopped
1/4 cup pine nuts, toasted
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne
3 eggs
1 1/2 cups milk
3/4 cup Asiago cheese, grated
1/4 cup Parmigiano-Reggiano cheese, grated
1 pie shell
Directions:
- Preheat oven to 375 degrees F.
- In a large pan, sauté garlic and shallots in butter until softened, 1-2 minutes.
- Add spinach and cook until wilted. Push spinach to one side of pan and drain as much water as possible.
- To same pan, stir in chopped artichokes, pine nuts, seasonings and remove from heat.
- Pour into a large bowl to cool.
- Once cooled, add eggs, milk and both cheeses, stirring well to mix.
- Press pie shell into a pie plate that has been sprayed with Pam cooking spray.
- Scrape mixture into pie shell.
- Bake, uncovered, 45 minutes or until set in center and lightly browned on top.
- Remove from oven and allow to sit 10 minutes.
I cut down on the cayenne in the recipe mom 🙂
Another dish I was treated to while in CA—FABULOUS!! I love this too. I will make for sure.