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Vegetable Brunch Bake

Posted on Friday, September 16, 2022
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by AMAC, D.J. Wilson
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0 Comments
Vegetable

This is an easy adapted version of a quiche recipe that doesn’t require a bottom crust. The vegetables in the bake can be switched up – allowing kitchen cooks to elevate the flavor profile to their liking using one basic recipe. It feeds a crowd and is also economical. Plus, it’s a great way to use leftover vegetables. This bake can also serve as a main meal at dinnertime with a salad and crusty loaf of French bread.

Recipe:

NOTE THAT THIS RECIPE OFFERS MANY OPTIONS

Preheat oven to 350 degrees F.

Makes six full size portions or 12 smaller portions

Ingredients:

  • Pick one: 2 cups chopped fresh broccoli florets, or 2 cups cooked spinach (drained of water) or 2 cups asparagus tips or 2 cups sliced zucchini or 2 cups of a vegetable combo
  • Pick one: ½ cup diced onion or ½ cup chopped mushrooms or ½ cup diced onion & mushroom combo
  • Pick one: ½ cup diced red pepper or ½ cup diced yellow pepper or ½ cup diced green pepper or ½ cup diced pepper combo
  • 1 cup shredded cheddar cheese (4 oz.) or 1 cup (4 oz.) of your favorite melty cheese
  • 1 ½ cup whole milk
  • ¾ cup Heart Smart Bisquick Baking Mix
  • 3 large eggs
  • 1 tsp salt
  • ½ tsp ground pepper
  • Crumbled bacon and/or chopped fresh parsley (OPTIONAL for toppings)

Directions:

Lightly spray a 9 x 13 baking dish with canola oil spray. Evenly distribute the vegetables and cheese in the casserole dish. Whisk the milk, baking mix, eggs, salt, and pepper until well blended. Evenly pour the mix over the vegetables in the casserole. Bake in the preheated 350-degree F. oven for about 45 minutes or until eggs are set and top is golden. Watch carefully for the last 15 minutes as baking times may vary per oven. When golden on top, remove from oven. Test with a toothpick for inside doneness.* If not cooked through, return to oven for additional baking time and watch closely. When done, remove from oven and cool down for 10 minutes. Sprinkle with optional toppings if desired. Cut into squares and serve.

A little more info…

The “toothpick test” is typically used to test the inside of cakes but can be used for quiches and other baked goods as well. You simply stick the toothpick into the center of the casserole and pull it out. If it comes out clean, then the goods are generally done. In this case, some melted cheese may stick to the toothpick. However, when you insert the toothpick, you’ll feel slight firmness from the cooked eggs which indicates that the casserole is set in the center. If it remains “liquidy” in the center and liquid egg sticks to the toothpick, it needs to cook longer. Chefs may opt to use cake testers or skewers to test the doneness in lieu of toothpicks. It achieves the same effect.

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