Preheat the oven to 375°F then prepare a large casserole dish (I used a 1 quart dish) by greasing with Earth Balance, butter or non-stick cooking spray.

Warm the olive oil over medium heat in a sauté pan and cook the shallot and garlic for a few minutes, until fragrant.

Using a strainer and a paper towel, press the excess water out from the defrosted spinach then add it to the pan. Add the chopped artichoke hearts (I discarded any tough parts) and a pinch of salt & pepper to the pan and cook for five minutes.

Meanwhile, combine the eggs, yogurt and cheese in a large bowl and whisk together until well-combined.

Remove the spinach artichoke mixture from the heat and allow to cool for a few minutes before adding to the bowl with the eggs and cheese.

Lastly, add the cooked quinoa and stir until everything is mixed together well.

Place the mixture into the casserole dish, smoothing the top with the back of a spoon. Sprinkle a few tablespoons of cheese on top and cook for 30-35 minutes, until top is light golden brown. Serve warm and enjoy!