Serves 8 with a salad
375 degrees, 35-45 minutes
30 minutes to prepare
Crust vegetables: wash, dry, and peel (if desired) 3-4 medium root vegetables (potatoes, sweet potatoes, carrots, parsnips, etc.)
5 fresh eggs
1 cup plain Greek yogurt
¾ cup milk
½ cup heavy cream or half and half
1 onion, chopped
½ cup fresh peas
1 cup chopped fresh greens (kale, spinach, chard)
1 cup chopped broccoli
1 tomato for slicing
3-4 leaves of fresh basil, thinly sliced
½-¾ cup feta or shredded cheddar
Olive oil or butter for sautéing
salt and fresh ground pepper
Preheat oven to 375°F.
Thinly slice the root vegetables at a consistent thickness, or slice on a mandoline. Layer outside edge of pie plate over-lapping the slices, and cover the bottom with slices.
Heat butter or oil on medium-low heat in large skillet or cast-iron pan. Sauté chopped onion for a few minutes, stirring occasionally. Add broccoli and peas and cook for a few minutes more, then add greens and sauté until onions are translucent and broccoli is bright green.
Whisk eggs and add yogurt, milk and cream, salt and pepper.
Place sauteéed vegetables on veggie “crust”, sprinkle with cheese and sliced basil, and gently pour the cream and egg mixture over everything. Top with thinly sliced tomato and freshly ground pepper.
Bake at 375°F for 25-35 minutes, rotate and cook another 10. The center should be slightly wiggly.
Remove from the oven and let rest on a wire rack for at least 15 minutes. Serve warm or at room temperature. Enjoy!
“One cannot think well, love well, sleep well, if one has not dined well.” – Virginia Woolf, A Room of One’s Own