1jar6 oz marinated artichoke hearts, well drained, coarsely chopped
⅓cuppitted kalamata oliveshalved
¼cupsun-dried tomatoes in oildrained, chopped
10eggs
2cupsmilk
½teaspooncrushed red pepper flakes
½teaspoonsalt
½teaspoonpepper
Instructies
Heat oven to 350°F.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 8-inch nonstick skillet, heat oil over medium heat.
Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened.
Add spinach; cook about 1 minute or until it begins to wilt.
In baking dish, layer half of the baguette pieces, 1 cup of the feta cheese, ¼ cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomatoes.
Top with remaining baguette pieces and remaining ½ cup feta cheese.
In large bowl, beat eggs and milk with whisk; beat in pepper flakes, salt and pepper.
Pour over bread mixture, pressing down slightly.
Sprinkle with remaining ¼ cup Parmesan cheese.
Bake uncovered 40 to 45 minutes or until golden brown and center is just set.
Let stand 15 minutes before serving.
Notes / Tips / Wine Advice:
Make-Ahead Magic
You can assemble this casserole as directed the night before; cover and refrigerate. In the morning, simply uncover and pop it in the oven. You may need to add an extra 5 to 10 minutes to the bake time.
Kitchen Secrets
Arugula or baby kale would also work as a substitute for spinach in this recipe.