Ingredients
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5 large eggs
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1/2 cup sour cream
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1/4-1/2 teaspoon black pepper
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1 cup milk
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1/4 cup butter, melted and cooled
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1/2 cup all-purpose flour
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3/4 teaspoon baking powder
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2 cups Baby Spinach, tightly packed and roughly chopped (about 4 ounces)
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2 large shallots, peeled and finely chopped (heaped 1/2 cup)
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2 -4 tablespoons asiago cheese, grated
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1 cup lean bacon, diced
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1 1/2 cups gouda cheese, grated
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1/4 cup artichoke heart, finely diced (no woody bits)
Instructions
- Heat oven to 350°F.
- In a medium-sized bowl, beat eggs lightly, then beat in sour cream and black pepper. Stir in milk and butter, and set aside.
- In a small bowl, sift together flour and baking powder. Stir several times and set aside.
- In a large bowl, combine, in order, the spinach, shallots, cheeses, artichoke hearts and bacon. Stir well after each addition.
- Add flour mixture and stir well.
- Add egg mixture and stir well.
- Pour into a greased 11x7 pan (I used a glass one). Note: a 10-inch pie pan also works.
- Bake in the pre-heated oven for 30-40 minutes, until golden on top.
- Let rest for at least 10 minutes before slicing.
- Can be served warm but is best at room temperature.