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Ingredients

• 10 large eggs
• 2 cups small-curd low-fat cottage cheese
• 2 cups shredded jack cheese (1/2 lb.)
• 1/2 cup grated parmesan cheese (2 1/2 oz.)
• About 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 package (8 oz.) frozen artichoke hearts, thawed (see notes), or 1 can (13 1/4 oz.) quartered artichoke hearts, drained
• 1 package (10 oz.) frozen chopped spinach, thawed

Description

Notes: 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).

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