If you run out of flour, or just don’t have the time to make a pie crust, this recipe can help. Tasty as breakfast or lunch, this vegetable egg bake is toasty and warm. I focused on cauliflower in this version of the recipe, but you could also use mushrooms, onions and peppers, or thin-cut zucchini or squash. This recipe is also good for using up kitchen leftovers.
- Twelve ounces (340 grams) chopped cauliflower
- One large yellow onion, diced
- One small baby eggplant, sliced into strips
- Four ounces (110 grams) goat cheese
- Five eggs
- 1/2 Cup milk or half and half
- Four tbsp olive oil
- Extra oil for the pie dish
- One tbsp mild curry powder
- 1/2 tbsp Urfa biber
- One tsp turmeric
- 1/4 tsp paprika
- 1/4 tsp cinnamon
- Ground black pepper, to taste
- A sauté pan
- A 9 inch pie dish or 8×8 inch baking pan
- A medium sized mixing bowl
- A small bowl
- Aluminum foil
- A wooden spoon or a spatula
- A whisk
Mix the oil and all of the spices except the turmeric in a small bowl. Warm the oil in a sauté pan over medium heat. When the oil is at temperature, add the onion.
Cook the onions for 2-4 minutes or until translucent, then add the cauliflower. Continue your sauté until the cauliflower is about half cooked (3-5 minutes), then add the eggplant. Once the vegetables are just cooked (another 2-6 minutes, depending on how finely sliced they are), remove them from the heat.
Preheat your oven to 350 degrees Fahrenheit/175 degrees Celsius. Line a pie dish (or a baking pan) with aluminum foil, and then oil the top surface of the foil. Pour your vegetables into the dish and set aside.
Put the eggs, milk, and turmeric in a large mixing bowl and whisk until mixed.
Crumble the goat cheese over the vegetables, then pour the egg mixture into the pie dish.
Bake for 30-40 minutes or until the eggs are just set (they should still be a little jiggly, like a quiche), and a fork inserted in the middle of the dish comes out clean.
Allow the egg bake to set for 5-8 minutes, then gently lift it out of the pie dish and place on a cutting board or a heat-safe flat surface. Gently slice the bake, then peel back the foil, and serve.
This recipe makes 6-8 servings. It will keep in the refrigerator for up to four days.