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Category: Sides
Prep Time: Cook Time: Total Time:
3 tablespoons extra-virgin olive oil, more if needed
8 ounces sliced baby bell mushrooms (optional)
1 cup chopped red onion
6 cups diced zucchini and yellow squash (two 1-pound containers mixed squash)
1 1/2 cups diced green, red and yellow bell pepper
6 large eggs
1/4 cup half-and-half
8 ounces cream cheese, at room temperature
9 ounces grated Swiss cheese (about 2 1/4 cups)
1/2 cup shredded parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper, or to taste
2 cups stale breadcrumbs
Butter for pan
Preheat the oven to 350 F.
In a large saute pan, heat the olive oil over medium-high heat. If using mushrooms, sear them first until lightly browned; set aside. Add additional olive oil, onions and remaining vegetables and saute 5 to 6 minutes. Stir in mushrooms and set aside. (This can be done several hours in advance, covered and held at room temperature.)
Beat the eggs with half-and-half in a large bowl. Add cream cheese and beat until smooth. Stir in both cheeses, seasonings and breadcrumbs. Add to the vegetables and stir until well combined.
Spray a 10-inch springform pan with a vegetable coating spray. Generously spread with soft butter. Place on a cookie sheet. Add the vegetable mixture and put on the middle oven rack. Bake for 50 to 60 minutes or until the center is set. If the top browns too rapidly, cover with foil.
Cool 5 minutes before cutting into portions. Makes 10 to 12 servings.
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SOUTHERN VEGETABLE PIE
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Category: Sides
Prep Time: Cook Time: Total Time:
3 tablespoons extra-virgin olive oil, more if needed
8 ounces sliced baby bell mushrooms (optional)
1 cup chopped red onion
6 cups diced zucchini and yellow squash (two 1-pound containers mixed squash)
1 1/2 cups diced green, red and yellow bell pepper
6 large eggs
1/4 cup half-and-half
8 ounces cream cheese, at room temperature
9 ounces grated Swiss cheese (about 2 1/4 cups)
1/2 cup shredded parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper, or to taste
2 cups stale breadcrumbs
Butter for pan
Preheat the oven to 350 F.
In a large saute pan, heat the olive oil over medium-high heat. If using mushrooms, sear them first until lightly browned; set aside. Add additional olive oil, onions and remaining vegetables and saute 5 to 6 minutes. Stir in mushrooms and set aside. (This can be done several hours in advance, covered and held at room temperature.)
Beat the eggs with half-and-half in a large bowl. Add cream cheese and beat until smooth. Stir in both cheeses, seasonings and breadcrumbs. Add to the vegetables and stir until well combined.
Spray a 10-inch springform pan with a vegetable coating spray. Generously spread with soft butter. Place on a cookie sheet. Add the vegetable mixture and put on the middle oven rack. Bake for 50 to 60 minutes or until the center is set. If the top browns too rapidly, cover with foil.
Cool 5 minutes before cutting into portions. Makes 10 to 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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