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.