"This is a simple and delicious breakfast or brunch dish, and looks delightful on the buffet table. Also good with diced cooked bacon and sliced mushrooms added. Note: due to the salt in the cheeses, no additional salt should be necessary in the cooking process. My picky DH and I created this for RSC #11."

Ingredient :

• 2tablespoons butter, divided (or use Pam cooking spray)
• 1(14 ounce) can water-packed artichoke hearts
• ¹⁄₂cup asiago cheese, grated
• ¹⁄₂cup gouda cheese, grated
• 1large shallot, thinly sliced
• ¹⁄₂cup milk
• 6eggs, lightly beaten

Directions :

• Preheat the oven to 350 degrees F.
• Grease a 1 quart shallow casserole pan or quiche pan with 1 tablespoon of the butter (or use the cooking spray).
• Drain and quarter artichokes and place in the prepared pan.
• Cover artichokes with the grated cheeses.
• In small pan, sauté shallots with a tablespoon of the butter until the shallots become tender, about 5 minutes over medium heat.
• In medium bowl, beat milk and eggs together with a fork. Add in the sautéed shallots and stir to combine.
• Pour milk, egg, and shallot mixture over the artichokes and cheeses.
• Bake in 350 degree F oven for 30 minutes, or until set.