Spinach Artichoke Crustless Quiche

1 tablespoon butter

1-1/2 tablespoons seasoned bread crumbs

1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry

1 14.75-oz. jar marinated artichokes (I use Cara Mia), chopped

1 cup shredded Fontina

1 cup shredded Gruyere

4 large eggs

1 cup heavy cream

1/2 cup whole milk

¼ teaspoon freshly ground black pepper

Preheat oven to 350°F.

Butter a 9”-10” deep dish pie pan or quiche dish, then sprinkle all over with bread crumbs.

Carefully layer spinach, artichokes, and cheeses over crumbs in pie/quiche pan; set aside.

In a medium mixing bowl whisk together eggs, cream, milk, and pepper. Pour slowly over the cheeses. Bake until top is golden and custard is set in center, 45-55 minutes. Cool slightly before cutting into wedges.