Mixed Garden Vegetable Casserole
This jumbled vegetable casserole blanketed with eggs, cheese, and cream is rich and filling and can be a main course or a side dish to accompany roast chicken, grilled fish, or beef.
Ingredients
- 2 cups 1-inch broccoli florets
- 2 cups 1-inch cauliflower florets
- 2 tbsp extra-virgin olive oil
- 1 large onion, diced
- 1 clove garlic, minced
- 2 cups halved cherry tomatoes
- salt and freshly ground black pepper to taste
- 4 large eggs
- 1 cup heavy cream
- 1/4 cup fresh thyme leaves
- 3 cups grated Swiss cheese
- paprika for sprinkling
Directions
- Preheat the oven to 350F
- Fill a large sauté pan with water and bring to a boil. Add the broccoli and cauliflower florets and cook for 3 minutes. Drain and set aside.
- Heat the olive oil in the same sauté pan over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and cook for a couple of minutes. Return the broccoli and cauliflower to the pan and stir with the onion mixture.
- Add the tomatoes and cook for a couple of minutes, until the tomatoes begin to exude their juice.
- Season with salt and pepper. Transfer the mixture to a 9- or 10-inch casserole dish.
- In a medium bowl, whisk together the eggs, cream, thyme, salt, and pepper. Pour the mixture over the vegetables. Sprinkle the cheese evenly over the top. Sprinkle paprika over the cheese.
- Bake for 30 to 35 minutes, or until the cheese is melted. Scoop from dish to serve.
Comments
No comments on this recipe.