Spinach and Artichoke with Goat Cheese

This recipe is basically a side dish but I think it works great as meatless-day main course or maybe a really healthy brunch salad! I love goat cheese (well I love ALL kinds of cheese!) and the combination with the spinach and artichokes is just amazing! I added a bit more cheese than the original recipe asked for but that is just me and my cheese loving palate.

You can also use any white bread here, but country style bread gives it that little extra

flavor.

Ingredients:

• 1 teaspoon olive oil
• 1 cup chopped onion
• 1 can artichoke hearts drained
• 2 cups chopped fresh spinach
• 2 garlic cloves, minced
• 1 tsp dried herbes de Provence (*see below)
• 1 3/4 cups milk
• 1 teaspoon freshly ground black pepper
• 3 eggs
• 1/3 cup grated Parmesan
• 1/2 slice country white bread, cut into cubes (4 cups)
• 250g crumbled goat cheese

*Herbes de Provence*
Recipe for one pot of herb mix:

• 5 tablespoons dried thyme 
• 3 tablespoons dried savory 
• 2 tablespoon dried marjoram 
• 5 tablespoons dried rosemary 
• 1 ½ tablespoons dried lavender flowers

Directions:

1. Heat a large nonstick skillet over medium heat. 
2. Bake onion for 2 minutes in olive oil, stirring frequently. Add in artichoke hearts, garlic, and spinach; cook until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Allow it to cool down.
3. Combine milk, black pepper, salt, crushed red pepper, and eggs in a large bowl, stirring with a whisk. 
4. Add Parmesan cheese and bread to the milk mixture and stir in artichoke mixture, and let stand for 20 minutes.
5. Preheat oven to 180°C. 
6. Spoon half mixture into baking dish coated with cooking spray or olive oil. Sprinkle with half of goat cheese, and top with remaining mixture. Sprinkle remaining half of goat cheese over top. 
7. Bake 50 minutes or until browned and bubbly.

Original recipe by: eat-drink-smile.com