I make this dish often for quick work week breakfasts. It is adapted from Mastering the Art of French Cooking (Julia Child, Louisetta Bertholle, and Simone Beck) but made more MD compliant by substituting out olive oil for butter and Greek yogurt for the cream.
Base recipe:
Heat a thick pie plate or casserole dish in the oven while it preheats to 375 F.
Meanwhile, sautée in a generous amount of olive oil:
2 tbsp minced shallots or green onions or even just onions
1 lb of any vegetables you like (this was 8 Oz spinach plus 8 Oz oyster mushrooms)
Salt and pepper to taste
Handful of fresh herbs, minced (or dried, or whatever you want)
For custard, whisk together until smooth:
1/4 c Greek yogurt or labneh
4 eggs
Fresh grated nutmeg if it goes with your veggies
When oven is preheated, remove pan from oven. Drizzle sides with enough olive oil to cover the bottom of the pan. Add sautéed veggies. Pour custard mixture on top. Sprinkle with 1/4 c shredded or crumbled cheese of your choice. Put back in oven and cook for approx 20-30 minutes until edges are slightly browned and custard is poofed.
Makes 6-8 servings depending on how you cut it.
I have this with fruit and wholegrain toast.
Other veggie combinations I have used: squash and leeks. onions and mushrooms. zucchini, onions, peppers, and cherry tomatoes. Options are endless. And it tastes great.
by MJonesKeeler