Although this recipe bears more than a passing resemblance to quiche, it really isn’t one. The ‘pastry’ is made of softly sautéed onions, cubes of French bread, vegetable stock and egg so it has almost crouton-like edges and is incredibly flavourful. One of my late Mom’s recipes, this is a wonderful way to use up leftover French bread or baguette as it is steeped in enough liquid that it doesn’t matter if it has gone a tiny bit stale.
The vegetable filling lends itself to invention, although I almost always use broccoli in it. Peppers also work well, as do tiny pieces of carrot. I’ve used asparagus in season, and frozen peas in the winter. Satisfying, nutritious and filling, this egg pie works well for lunch with a salad, or as part of a buffet. I always think it is best served the day it is made, but leftovers do keep well for a day or so in the fridge. Rewarmed gently, they taste very nearly as good as first time round.
Crunchy French Bread Egg Pie
You need a deep 11 or 12 inch pie dish
For the crust
1 tablespoon butter
1 onion (red or white), finely chopped
2 cloves of garlic
salt and freshly ground pepper
6 cups cubed French bread or baguette
½ cup vegetable stock
1 pasture raised or organic egg, lightly beaten
For the filling
4 pasture raised or organic eggs
1½ cups milk
½ teaspoon dried basil
pinch of salt and freshly ground pepper
1 cup grated vegetarian cheese, divided
2 cups small florets of broccoli
1 red pepper, finely chopped
1 carrot, peeled, sliced lengthwise in half & cut in small half moons
Start by making the crust. Preheat the oven to 400ºF (200ºC or 190ºC for a fan oven).
Melt the butter over medium heat and sauté the onion for two to three minutes until it begins to become translucent. Grate in the garlic, and add a good pinch of salt and some pepper. Sauté for another minute or so. Remove from heat and allow to cool a bit.
Put the French bread cubes in a large bowl. Add the onion mixture, the vegetable stock and the lightly beaten egg. Stir to coat thoroughly and then work the mixture together with clean hands so that the bread cubes are all moistened. Press the mixture into the pie dish, working it up the sides.
Bake for 10 to 15 minutes or until the crust begins to turn golden brown. Remove the crust from the oven and set aside. Lower the oven heat to 375ºF (190ºC or 180ºC for a fan oven).
Meanwhile, steam the vegetables for the filling lightly over boiling water for 2 to 3 minutes. Drain in a sieve and refresh under cold water. Drain again and set aside.
Beat the four eggs with the milk in a medium bowl. Stir in ¾ cup of the grated cheese and add the salt and some pepper.
Arrange the vegetables evenly over the crust. Carefully pour the filling over top of the vegetables. Be careful not to overfill the dish. (Depending on the size of your pie dish and your eggs you may end up with a little bit of extra filling.) Sprinkle the pie with the remaining cheese.
Bake for 35 to 40 minutes or until the pie is set and the top is beginning to turn golden brown. Remove from the oven and allow to rest for 10 minutes before slicing.
Shared with Just Another Meatless Monday, My Meatless Monday, Seasonal Celebration Sunday, See Ya in the Gumbo, Tempt My Tummy Tuesday, A Little Birdie Told Me, Full Plate Thursday, Food on Fridays at Ann Kroeker, Friday Food at Momtrends, Makin’ You Crave Monday, Kids in the Kitchen, Tasty Tuesday