This is an unusual baked egg casserole; it is thick with sauteed mixed vegetables and held together with a splash of cream, cubed french bread, and hunks of cream cheese. Reminescent of a thick savory bread pudding, it is baked in a deep spring form pan and served in wedges like a cake.
While it takes a bit of time to assemble due to the prep of chopping and cooking the vegetables, it can be baked one to two days ahead and conveniently reheated. I once made 15 of these for a party, 5 at a time in my home oven, then wrapped them in plastic wrap and foil to store in the refrigerator overnight. For more than 2 quiches at one time, get an over sized sauté pan, about 14-inches in diameter, at a local restaurant supply, or else do lots of batches. Serve hot, room temperature, or cold for brunch or supper. Great party, potluck, and BBQ food!
Makes one 10-inch quiche, 10 to 12 servings
1/4 cup olive oil
1 large yellow or white onion, chopped
8 ounces fresh mushrooms, sliced
3 medium zucchini, sliced 1/4-inch thick
3 yellow summer squash, sliced 1/4-inch thick
1 large red bell pepper, seeded and cut into 1/4-inch thick strips
1 large yellow bell pepper, seeded and cut into 1/4-inch thick strips
6 large eggs
1/4 cup heavy cream
3 tablespoons chopped fresh basil leaves
Salt and black pepper to taste
A few slices day-old French bread, cut into 1/2-inch cubes to make 2 cups
8 ounces cream cheese, cut into chunks
2 cups shredded Jarlsberg or Swiss cheese
1. Preheat the oven to 350º. Grease the bottom and sides of a 10-inch springform pan. If it might leak, cover the outside on the bottom and up the sides with a sheet of aluminum foil or plan to place it on a baking sheet to catch the leaks. If you are making more than one at a time, the foil is the best way to go.
2. In a large skillet, place the olive oil. Sauté the onion, mushrooms, squash, and peppers until crisp-tender, stirring occasionally, about 15 minutes. While the vegetables are cooking, whisk together the eggs, cream, and seasoning in a large bowl. Add the bread cubes and cheeses.
3. Add the sautéed vegetables to the bread mixture and stir with a large rubber spatula to evenly combine. Scrape into the prepared pan, pack the mixture and smooth the top. Bake about 1 hour, until firm to the touch, puffed, and golden brown. Cool on a rack in the pan. Serve hot or cool to room temperature before wrapping and refrigerating. Reheat in a 350º oven until warmed through, about 15 minutes.
Excerpted from The Bread Lovers Bread Machine Cookbook, by Beth Hensperger. (c) 2000, used by permission from the Harvard Common Press.
Recipe and text copyright Beth Hensperger 2016
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.