A delightful and easy-to-make breakfast bake featuring artichokes and a blend of cheeses, perfect for any morning.
Preheat your oven to 350°F (175°C).
Preheating the oven ensures even cooking from the start.
Grease a quiche pan with one tablespoon of butter.
Use a paper towel to spread the butter evenly.
Drain the artichoke hearts and cut them into quarters, then arrange them in the greased pan.
Ensure the artichokes are well-drained to avoid excess moisture.
Sprinkle the cheddar and parmesan cheeses evenly over the artichokes.
Grating the cheese finely helps it melt evenly.
In a small pan, sauté the chopped shallot in the remaining butter until tender, about 5 minutes.
Cook over medium heat to avoid burning the shallots.
In a medium bowl, whisk together the milk and eggs until well combined. Stir in the sautéed shallots.
Whisking thoroughly ensures a uniform mixture.
Pour the egg mixture over the artichokes and cheese in the pan.
Pour slowly to distribute the mixture evenly.
Bake in the preheated oven for 30 minutes, or until the center is set and the top is golden.
Check doneness by inserting a knife into the center; it should come out clean.
Let the bake cool for a few minutes before serving. Enjoy your delicious creation!
Cooling slightly makes it easier to slice and serve.
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