 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
I have no idea why this recipe's title says pie. It's more like a savory vegetable pudding! Perfect side dish for a holiday or special occasion meal! From the Nov 2001 issue of Bon Apetit. Ingredients:
1/4 cup olive oil |
12 ounces zucchini, cut into 1/4 inch-thick slices (about 3) |
1 large red onion, thinly sliced |
8 ounces mushrooms, sliced |
1 red bell pepper, seeded,thinly sliced |
1 yellow bell pepper, seeded,thinly sliced |
1 green bell pepper, seeded,thinly sliced |
3 cloves garlic, minced |
1 tablespoon chopped fresh thyme |
6 large eggs |
1/2 cup whipping cream |
1 3/4 teaspoons salt |
1 3/4 teaspoons ground black pepper |
4 cups day-old crustless french bread, 1/2 inch cubes |
2 cups packed grated swiss cheese (about 8 ounces) |
1 (8 ounce) package chilled cream cheese, diced |
Directions:
1. Preheat oven to 350.
2. Butter 13x9x2-inch glass baking dish.
3. Heat olive oil in heavy large pot over medium-high heat.
4. Add zucchini, red onion, mushrooms, bell peppers, garlic and thyme and saute until vegetables are just crisp-tender, about 15 minutes.
5. Cool briefly.
6. Whisk eggs, whipping cream, salt and pepper in large bowl to blend.
7. Stir in bread cubes, Swiss cheese, cream cheese, then vegetables.
8. Pour into prepared baking dish.
9. Bake until egg mixture is brown on top and bubbling around the edges, about 45 minutes.
10. Let stand 10 minutes.
11. Cut into squares and serve warm.
|
|