I am luckier than most in that I am spending my Summers in the Chouf Mountains in Lebanon and all the veggies are local or homegrown in our kitchen garden. In any case, here is a simple dish using a bunch of veggies and a MAGGI soup mix for a quick and easy boost of flavor. The veggies can be interchangeable of course, based on what you have at hand. It is similar to a crustless quiche.
Prep Time: 45 minutes
Cook Time: 30 minutes
4 large eggs
1 cup cooking cream (whipping cream) or milk
1 cup shredded cheese (Mozzarella or Cheddar)
1 MAGGI corn soup mix with black pepper
2 cups corn
2 cups sliced carrots
2 cups sliced zucchini
1/2 cup green peas
1/2 cup broccoli
1 chili pepper (optional)
1/3 cup chopped parsley (or dill)
1 Tbsp garlic paste (5 cloves mashed with a dash of salt till pasty)
- Cook or steam all the vegetables separately, drain and set aside.
- In a jug with a spout, pour the cream and add the eggs, mixing them one at a time. Add the garlic paste, soup mix, and half the cheese and combine the ingredients.
- Place the veggies in an ovenproof dish and pour the custard tossing them a bit to make sure they are well coated with it.
- Sprinkle the rest of the cheese and bake in a preheated 375F oven for about 30 minutes or until the custard has set and the cheese is melted and golden. Garnish with fresh herbs if you like.
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