Spinach and Cheddar Egg Casserole
adapted from Viroqua Food Coop by way of Susan Cunningham
Makes 12 large servings
Ingredients
- 6 tbsp. unsalted butter
- 12-16 oz. fresh baby spinach*
- 12 large eggs
- 16 oz. full-fat cottage cheese** (2 cups)
- 1 cup 2% or whole milk
- 3 cloves garlic minced
- ¼ cup all-purpose flour or cornstarch
- ¾ tsp. salt
- fresh ground black pepper to taste
- 8 oz. sharp white cheddar shredded
Instructions
- Preheat oven to 375°. Very lightly butter a 9″x13″ microwave-safe baking dish (using part of the 6 tbsp. called for in the recipe is perfectly acceptable!).
- Roughly chop the spinach and transfer to the prepared dish. Cube the butter and distribute over the spinach in the dish.
- Cover the dish tightly with plastic wrap and microwave for 3–4 minutes to wilt the spinach. After steaming, the spinach should be halved in volume and still bright green.
- Meanwhile, whisk the eggs in a very large bowl until the yolks and whites are well broken up.
- Add all the remaining ingredients and whisk until evenly combined.
- Remove the plastic wrap and pour the egg and cheese mixture over the wilted greens.
- Use a fork or knife to swirl the greens through the eggs.
- Bake for 45–60 minutes, until the center is set and the top is puffed and golden. The center should not jiggle when the pan is shaken.
- Allow to cool for 10 minutes before cutting and serving.
Notes
*Or, instead of spinach, use any mix you like of chopped baby spinach, kale, broccolini, chard, or any other cruciferous vegetable or dark, leafy green.
**Tzatziki sauce makes a great substitute for the cottage cheese! It does, however, make the eggs bake up differently because it contains extra produce. If you decide to use tzatziki, look for a thicker version, or else use a mixture of tzatziki and Greek yogurt. Also, add an extra 2 tbsp. flour or cornstarch, and skip the garlic in the basic recipe (as tzatziki already contains garlic).
