Casserole with eggs and vegetables
Ideal for using up leftovers and reducing food waste, this egg and vegetable casserole can be adapted to whatever you have on hand. Quebec eggs form the base of this comforting recipe, in which cooked vegetables, dried or fresh herbs, milk, and cheese combine to create a nourishing and comforting dish.
Ingredients
- 500 ml (2 cups) of cooked vegetables of your choice (peppers, onions, spinach, zucchini, broccoli, mushrooms) cut into pieces
- 6 eggs
- 5 ml (1 tsp) of dried herbs of your choice or 15 ml (1 tbsp) of chopped fresh herbs of your choice
- 125 ml (1/2 cup) of milk
- Salt and pepper to taste
- 375 ml (1 1/2 cups) of grated cheese of your choice
Steps
- Preheat the oven to 190°C (375°F).
- Lightly butter a 20 cm (8 in) square baking dish.
- Spread the cooked vegetables at the bottom of the dish.
- In a bowl, whisk the eggs with half the herbs and the milk. Season with salt and pepper. Stir in half the grated cheese.
- Pour the egg mixture into the baking dish, then sprinkle with the remaining cheese.
- Bake for 27 to 30 minutes, until the center of the casserole is set and the top is lightly browned.
- When ready to serve, garnish with the remaining herbs.
