Get: - 6oz parmesan cheese, shredded
- 1c shredded muenster cheese
- 6 eggs
- 1.25cup 2% milk
- 1c shredded basil leaves
- 1c grape tomatoes, halved and sauteed
- 1 yellow onion, finely chopped and sauteed
- 1 clove garlic, sauteed
- 10 mushrooms, sliced and sauteed
- 1 zuccini
- 1 yellow squash
- 2c stale (or toasted) bread cubes
Do: - Preheat oven to 350F
- Sautee all vegetables separately, set aside
- Toast the bread cubes in a pan to remove moisture
- Grease a 9" springform pan, place on sheet and wrap with foil to improve water-tight-ness
- Place bread cubes and veggies in pan, tossed
- Whisk eggs and milk together, season with salt and pepper
- Add basil and most of the parmesan cheese to egg mixture
- Pour egg mixture into pan over vegetables, stir a bit
- Put remaining cheese on top
- Bake for 45ish minutes, to center temperature of 160F
- Cool 15 minutes and serve
Results: - Good flavor! The soft cheese adds salt and grease/moisture.
- The bread/egg made a convincing bread-pudding base on the bottom. But I'm not sure I really like it? I would suggest stirring it all together so that the bread and veggies are more uniform.
- Cooking to an internal temperature worked fine. I used a turkey probe.
- Basil quantity was fine, not too much. Could maybe have more, or use rosemary.
- The tin definitely leaked, so need to use foil or a water-tight tin.
- There's particular benefit to using the springform pan, unless you specifically want pie slices. (And it didn't slice that well.) So just a glass casserole dish seems fine.
- The original recipe called for 2c milk, which seemed like way too much liquid so I cut it down.
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