Although this recipe takes a little over an hour to cook, it makes a good weeknight meal because there's minimal prep-work. Once it's in the oven, you can forget about it! Add a crisp, green salad for a balanced vegetarian meal.
With its roasted mushrooms and rich cheese, this crust-less pie is also an excellent option for a vegetarian Thanksgiving. To look at the recipe,
- 1 package (10 ounces) white mushrooms, trimmed and quartered
- 1/2 pound red new potatoes, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 8 large eggs
- 1/2 cup whole milk
- 1 tablespoon Dijon mustard
- 1/4 teaspoon hot-pepper sauce
- 1 cup shredded white cheddar
- 1 package (10 ounces) frozen chopped broccoli, thawed and patted dry
- Preheat oven to 400 degrees.
- In a 9-inch deep-dish pie plate, toss mushrooms, potatoes, and oil; season with salt and pepper. Roast for 20 minutes, tossing once.
- Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
- Stir in cheddar and broccoli.
- Pour egg mixture over mushrooms and potatoes, and stir to distribute them. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.
- Main Dishes, Eggs