Ingredients

The following ingredients have 10 Servings
  • 12 eggs (pastured preferred)
  • 1 14 ounce can artichoke hearts (packed in water, tough leaves removed, chopped)
  • 8 ounces cream cheese (pastured preferred, room temperature (see GAPS Diet note below in Recipe Notes))
  • 8 ounces feta cheese (pastured preferred, crumbled (use an aged cheese like gruyere, grated, for GAPS))
  • 8 ounces jack cheese (pastured preferred, broken or cut into 1 inch cubes)
  • 1/2 cup cassava flour (for Paleo version (see source above or below); for KETO and GAPS versions: use 1/4 cup coconut flour)
  • 1/2 cup butter (, melted and cooled slightly, or preferred fat: tallow, ghee etc.)
  • 1/2 cup heavy cream (pastured and raw preferred (use coconut cream for GAPS))
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon baking soda (sifted)
  • 1/4 teaspoon white pepper

Instruction

  • Preheat the oven to 350 degrees Fahrenheit. Grease a large casserole dish or huge cast iron skillet.
  • In a small bowl, sift together cassava OR coconut flour and baking soda. Set aside.
  • Place the following ingredients into blender: eggs, cream cheese, sea salt, onion and garlic powder, and white pepper. Blend until mostly smooth, 10-15 seconds.
  • Add cheddar cheese cubes, flour mixture, melted fat and cream. (We have a Blendtec blender and this quantity fits perfectly in the jar, for blending. But it is fairly full.) Blend again, briefly, about 8 seconds, until all ingredients are fully incorporated and the cheese cubes have been reduced to bits, but are not fully pureed.
  • Pour creamy custard into greased casserole dish. Evenly distribute chopped artichoke hearts over its surface. Do the same with feta crumbles.
  • Bake until edges are golden brown and center is just set but still moist, 40 minutes. Allow to rest 10 minutes before serving.