Garden Veggie Bake

Our apologies to our readers.  Blogger has been playing tricks on us and our posts aren't posting when they should!


I'm going to shock everyone today because I'm posting something almost healthy. No sugar or chocolate involved! The garden vegetables are coming in, so I was testing a garden veggie pizza recipe that will be in one of my books.  The combination of eggplant, zucchini, garlic, mozzarella, and goat cheese was wonderful, so when I saw a vegetarian recipe that called itself a quiche and used some of those ingredients, I was intrigued.  The thing is -- it was a crustless quiche!  It sounded more like something in between a frittata and a quiche.  So I used the fresh veggies I had on hand and this is the result.

Feel free to adjust the vegetables.  Omit whatever your family doesn't like to eat. I'm thinking this could be breakfast, lunch, or dinner!  It tastes a lot like a vegetarian pizza, though I have to admit that when I was posting the pictures, I wondered how good it might be with bacon crumbled into it . . . .

Garden Veggie Bake

2 tablespoons olive oil
1/2 onion, sliced
1 average zucchini, sliced thin
1 teaspoon oregano
2 cloves garlic, minced
1/2 cup diced red and/or yellow peppers
1 small eggplant, diced (about 2 cups)
6 eggs
salt (I used 1 1/2 teaspoons sea salt)
pepper
1 cup shredded mozzarella
5 tablespoons sour cream
1/2 cup goat Gouda
1/4 cup grated Parmesan cheese
hot pepper (optional)

Preheat oven to 350.

Butter an 8x8 pan.  Saute the onion in the olive oil until almost soft.  Add the zucchini, oregano, garlic, and peppers and then the eggplant.  Saute, stirring occasionally.

Meanwhile, whisk the eggs, add salt and pepper to taste, then mix with sour cream, mozzarella, and Gouda.  When the vegetables are cooked, but not limp, mix the veggies and the eggs together and pour into prepared pan.  Sprinkle Parmesan cheese over the top.  Bake approximately 30 minutes, or until set and baked through.

  Enjoy!