This casserole has been my go-to for weekend brunches and holiday mornings ever since I discovered how well spinach, artichoke hearts, and sun-dried tomatoes play together in an egg bake. I first made it on a sleepy Sunday when guests arrived unexpectedly; the dish came together from pantry staples and a few fresh herbs, and everyone asked for the recipe before they left. The texture balances creamy eggs with tender vegetables and pockets of tangy feta, while the sun-dried tomatoes add sweet, concentrated tomato flavor that keeps each bite interesting.

What makes this version special is the use of cottage cheese blended into the eggs — it creates a custardy interior without adding heavy cream, keeping the bake lighter while still silky. The shallot and garlic build a subtle aromatic base, and the artichoke hearts bring a gentle briny note that pairs beautifully with fresh herbs at the end. Serve it warm straight from the oven or cool it and slice for portable breakfasts; it reheats beautifully without drying out.

Ingredients

• Olive oil (1 tablespoon): Use extra-virgin olive oil for the best flavor. It sautés the shallot quickly and adds a subtle fruitiness; substitute neutral oil if you prefer.
• Shallot (1, minced): Shallot gives a mild, sweet onion base that melts into the spinach. If you can only find small shallots, use one medium; a yellow onion (1/4 cup) works too but has a sharper edge.
• Spinach (4 cups packed): Fresh baby spinach wilts faster and gives a tender texture. If using mature leaves, remove big stems. Frozen spinach can be used (10–12 ounces, thawed and well-drained) but press out excess moisture.
• Garlic (2 cloves, minced): Fresh garlic brightens the filling. Add at the end of the wilt to avoid bitterness from overcooking.
• Artichoke hearts (14-ounce can, drained and chopped): Quartered or marinated hearts both work; drained and patted dry to avoid excess liquid.
• Sun-dried tomatoes (7-ounce jar, drained and chopped): Use oil-packed tomatoes for richer flavor. If packed dry, rehydrate in warm water for 10 minutes before chopping.
• Eggs (18 large): The structural and custardy base — large eggs give reliable volume and texture.
• Cottage cheese (1 1/2 cups): Blended into the eggs for creaminess. Whole-milk cottage cheese creates a richer custard; low-fat will still work but yields a lighter mouthfeel.
• Milk (1/2 cup): Any milk is fine; 2% keeps it creamy without extra fat. For a slightly richer bake, use half-and-half (substitute cup-for-cup).
• Feta cheese (1/2 cup, crumbled): Adds briny salt and creamy pockets on top. Opt for a good-quality block feta for better texture.
• Garnish (chopped parsley, basil, or chives): Fresh herbs finish the dish with a bright note; choose herbs based on what you have on hand.

Instructions

Preheat and prepare: Preheat the oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray or a little oil spread with a paper towel. A well-prepared pan helps the casserole release cleanly after baking; set it aside while you cook the vegetables. Sauté aromatics and wilt spinach: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the minced shallot and cook about 2 minutes until softened and translucent, not browned. Stir in the spinach and minced garlic and cook 2–3 minutes until the spinach is fully wilted and any excess moisture has evaporated. Watch closely—overcooked garlic will taste bitter. Add preserved vegetables: Remove the skillet from heat and fold in the drained, chopped artichoke hearts and chopped sun-dried tomatoes. Taste and season lightly with kosher salt and freshly cracked black pepper — remember the feta will add salt at the end, so go easy. Assemble the vegetable layer: Spread the vegetable mixture evenly across the bottom of the prepared 9x13-inch dish. This creates a flavorful bed for the egg custard to sit on and prevents the bottom from becoming soggy. Mix the custard: In a large bowl, whisk together 18 large eggs, 1 1/2 cups cottage cheese, and 1/2 cup milk until smooth. Season with a little salt and pepper. For a silkier texture, pulse the cottage cheese and eggs briefly in a blender before combining with the milk. Combine and top: Pour the egg mixture evenly over the vegetables in the pan. Use a spatula to gently stir once or twice to distribute ingredients, being careful not to overmix — you want pockets of sun-dried tomato and artichoke throughout. Sprinkle crumbled feta evenly across the top. Bake and rest: Bake at 350°F for 30–40 minutes, until the edges are lightly golden and the center is set but still slightly wobbly — it will continue to firm as it rests. Let the dish cool for 5 minutes before garnishing with chopped parsley, basil, or chives and slicing into squares.

Storage Tips

Cool the casserole to room temperature before storing to prevent condensation and sogginess. For refrigeration, transfer to an airtight container or cover the pan tightly with plastic wrap and store for up to 4 days. For freezing, portion into individual slices and wrap each tightly in plastic wrap followed by foil, or place in a freezer-safe container. Thaw overnight in the fridge and reheat in a 325°F oven until warmed through, about 15–20 minutes for individual slices.

Ingredient Substitutions

If you don’t have cottage cheese, substitute 1 3/4 cups ricotta for a similar creamy texture. For a dairy-free version, use a firm tofu blend (silken tofu blended with a tablespoon of nutritional yeast) and omit feta, or add a dairy-free cheese on top. Replace the sun-dried tomatoes with roasted red peppers for a milder, smoky flavor; if using frozen spinach, squeeze out excess moisture and reduce added milk by a tablespoon to avoid a watery custard.

Serving Suggestions

Serve slices warm with a simple mixed green salad dressed in lemon vinaigrette for a bright contrast, or alongside roasted breakfast potatoes for a heartier meal. Garnish with fresh basil or chopped chives for color and freshness. For a brunch spread, offer bowls of olives, crusty bread, and sliced fruit to balance the savory casserole.

Cultural Background

This kind of baked egg dish has roots in many traditions — from Spanish tortas to French quiches — and adapts well to local preserved ingredients. The flavor profile here borrows from Mediterranean influences: artichokes, sun-dried tomatoes, and feta are common across Greek and Italian pantry traditions, giving this American-style bake a sunny, coastal feel.

Seasonal Adaptations

In spring and summer, swap in fresh cherry tomatoes and blanched asparagus for a lighter, seasonal variation; in autumn and winter, add roasted mushrooms and a handful of wilted kale. For a holiday version, fold in chopped roasted red peppers and top with roasted pine nuts for extra texture and a festive touch.

Meal Prep Tips

To streamline mornings, cook and cool the vegetable layer the night before and keep it refrigerated. Whisk the eggs, cottage cheese, and milk just before assembly, or blend them the night before and store in an airtight container in the fridge. Assemble the pan and cover; when ready, bake from cold, adding a few extra minutes to the bake time. This makes breakfast effortless on busy weekdays.

This casserole is one of those dishes that becomes more personal each time you make it — tweak the herbs, adjust the salt, or swap cheeses until it feels like your own. It’s forgiving, full of flavor, and always a welcome sight on the table. Enjoy experimenting and sharing it with friends and family.