Dinner-Time Egg and Vegetable Casserole

This one-dish meal started with an easy-enough thought – baked eggs with vegetables. Sounds simple enough, but I couldn’t find a version that worked for all of us. I started out with broccoli quiche: too rich for family dinner, and the kids didn't really care for it. Next I tested crustless versions, eventually arriving at a recipe that dramatically reduced the amount of cheese that had been in the first, over-the-top fat-laden pie, but the kids never really warmed to it.

This fall I experimented with the classic rectangular “casserole” shape, adding more vegetables and the sautéing step. The happy accident of the cauliflower (I was a little short on broccoli that day) tipped this into the keeper category. Sautéed cauliflower is sweet and nutty, adding tons of flavor. It does tend to disintegrate, and used alone it wouldn’t stand up to the eggs and cheese, but as a little grace note of flavor it was lovely.

This makes 6 generous main-meal servings, and could stretch to 8 if served with salad and bread, so don’t be put off by the full dozen eggs. 

Dinner Time Egg and Vegetable Casserole

12 eggs (or 6 eggs and equivalent 6 eggs, Egg Beaters substitute)

½ brick (4 oz) Neufchatel or low fat cream cheese

Generous splash (about 2 tablespoons) 2 percent milk

About 1/2 inch squeeze of garlic from tube (or 1 clove garlic chopped fine)

Salt and pepper

Oil for sauteeing

1 medium waxy potato, peeled and diced

2 ½ cups fresh broccoli florets

¾ cup fresh cauliflower florets

1 carrot, peeled, diced

1 medium onion, diced

½ tsp. marjoram

¼ tsp. thyme

½ tsp. Penzey’s Herbes de Provence (or increase marjoram and thyme)

½ to ¾ cup grated cheese (for the top). I used a low-fat Mexican blend, but I think something with more intensity, like a better-quality sharp cheddar, not pre-grated, would have been better.

Preheat oven to 375 degrees. In a large skillet or sauté pan, cook the vegetables in the following order: Potato until starting to brown a bit. Lower heat slightly and add onion, carrot. Cook for about 2 minutes, then add broccoli and cauliflower and the herbs. Cook until broccoli and cauliflower are about half cooked.

Note: If you prefer a more appetizing green color, steam the broccoli separately until partially cooked, then blanch in cold water. I sacrificed color for the sautéed flavor.

Meanwhile, spray a 9 x 13 glass casserole pan with oil. In a bowl, beat eggs. Add milk and cream cheese to eggs and mix (I used a whisk, then immersion blender, because I am lazy, but a stand or hand mixer would probably get a fluffier outcome.) Add the garlic, salt, and pepper. 

When vegetables are partially cooked, put them in the casserole dish. Pour the egg mixture over the vegetables. Sprinkle top sparingly with the grated cheese. You want enough cheese to get a hint every couple of bites, but don’t coat the top like pizza.

Cook uncovered for 25 minutes, until casserole is puffy and top is brown.