Spinach And Artichoke Cheese Custard

• 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

1. In a large bowl, whisk eggs, cottage cheese, 1 cup jack cheese, parmesan cheese, 1/2 teaspoon salt, and nutmeg until well blended.
2. Coarsely chop artichoke hearts. With your hands, squeeze as much liquid as possible from spinach. Stir artichokes and spinach into egg mixture.
3. Spread mixture level in a buttered shallow, rectangular 2 1/2- to 3-quart casserole. Sprinkle remaining 1 cup jack cheese evenly over the top.
4. Bake in a 350u0b0 regular or convection oven until custard is firm to touch in the center, 25 to 40 minutes. Let stand about 10 minutes, then cut into portions. Add more salt to taste.

eggs, smallcurd, jack cheese, parmesan cheese, salt, ground nutmeg, frozen artichoke

Taken from www.myrecipes.com/recipe/spinach-artichoke-cheese-custard (may not work)