Ingredients

• 18 slice(s) white bread, trimmed and sliced in half
• 6 tablespoon(s) butter, melted
• 1 cup(s) chopped onion
• 3/4 teaspoon(s) salt
• 2 clove(s) garlic, finely chopped
• 1 1/2 cup(s) chopped artichoke hearts
• 1 cup(s) shredded Fontina cheese
• 8 eggs
• 3/4 cup(s) half-and-half
• 1/2 cup(s) chopped fresh basil
• 1/2 cup(s) chopped parsley
• 5 tablespoon(s) ricotta cheese
• 1/8 teaspoon(s) ground black pepper
• 1/4 cup(s) grated Parmigiano-Reggiano

Directions

1. Heat oven to 325 degrees F. Brush a 9-inch springform pan and bread slices with butter. Line the pan bottom and sides with the bread. Slightly overlap each slice. Press firmly into the corners of the pan, and pinch seams together.

2. Heat the remaining butter in a skillet over medium-low heat. Add the onions and 1/4 teaspoon salt and cook until light golden, about 10 minutes. Add the garlic and cook 1 minute. Stir in the artichoke hearts and cook for 2 minutes. Remove from heat and let cool. Toss in Fontina and place in the prepared pan.

3. Whisk eggs, half-and-half, herbs, ricotta, remaining salt, and pepper together. Pour over the artichoke mixture. Top with any remaining bread. Sprinkle with Parmigiano-Reggiano, cover with aluminum foil, and bake for 1 hour.

4. Remove the foil and bake until the top is golden brown, about 10 more minutes. Run a small knife around the rim to loosen from the pan. Let cool slightly before unmolding.

5. Time-saver: Eliminate the bread and fill 2 ready-to-bake pie shells with the egg mixture. Bake at 400 degrees F for 30 minutes.

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