Broccoli and Potato Bake
A comforting and hearty dish featuring earthy potatoes and vibrant broccoli, enveloped in a creamy egg custard, perfect for family dinners or cozy gatherings.
Ingredients
Vegetables
- 1 head broccoli, chopped into florets
- 4 medium potatoes, peeled and diced
- 1 onion sliced
- 1 carrot diced
- 14.10 ounces mushrooms, sliced about 400g
- 1 clove garlic, minced
- 1 cucumber sliced, for freshness on the side
- A handful of cherry tomatoes, halved
Dairy and Eggs
- 4 large eggs
- 3.52 ounces Greek yogurt or sour cream about 100g
- 1/2 cup milk 100ml
- 5.29 ounces cheese, grated (like cheddar or mozzarella) about 150g
- A small piece of Parmesan cheese, for topping
Seasonings
- Olive oil for drizzling
- Salt to taste
- Black pepper to taste
- Dried garlic for seasoning
- Fresh basil for garnish
- Fresh dill for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Chop the broccoli and potatoes into bite-sized pieces.
- Slice the onion, carrot, and mushrooms.
- In a large baking dish, toss the chopped broccoli, diced potatoes, sliced onion, diced carrot, and mushrooms together.
- Drizzle with olive oil and season with salt, black pepper, and dried garlic.
Baking
- Spread the vegetables out evenly and bake in the preheated oven for 25-30 minutes.
- In a mixing bowl, whisk together the eggs, Greek yogurt (or sour cream), milk, and a pinch of salt and pepper.
- Once the vegetables are tender, pour the egg mixture over them evenly.
- Arrange the halved cherry tomatoes on top, followed by the grated cheese and shavings of Parmesan.
- Return to the oven and bake for an additional 15-20 minutes or until set and golden brown.
Serving
- Garnish with fresh basil leaves and serve hot.
Notes
For best texture, consider parboiling the potatoes before adding them. You can add cooked chicken or tofu for protein, or use different cheeses for variation. For heat, add crushed red pepper flakes before baking.