Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 1-2 teaspoons olive oil 4 slices rosemary or other hearty bread, cut into 1/2 inch cubes, about 2 cups 2 medium onions, halved and sliced thinly 6-8 yellow squash, sliced thinly Salt and pepper 6 ounces assorted cheeses, shredded and divided into thirds 6 eggs 1 cup milk OPTIONAL:1/4 ground rosemary or 1/2 teaspoon dried rosemary, chopped finely DIRECTIONS Preheat oven to 350 degrees and prepare a water bath for a 2 quart casserole. Heat a cast iron skillet over medium heat and coat with olive oil. Add bread cubes and toast until evenly crunchy. Set aside. May be done in advance, cooled and stored in a glass jar. In a heavy pot over low heat, sauté onions in a dry pan until lightly browned. Add squash and season with salt and pepper. Cook squash, stirring occasionally, until they are just tender with a slight crispness. They will also cook in the oven, so do not sauté until limp. In a 2 quart casserole, layer 1/3 of the squash, 1/3 of the toasted bread cubes and 1/3 of the combined grated cheeses. Layer twice more using all ingredients and ending with cheese. Beat eggs until frothy, about two minutes by hand with a whisk or fork. Add milk, salt and pepper. Add optional rosemary to egg mixture if you used plain bread or desire more rosemary flavor. Beat mixture and pour over casserole. Be sure to coat the entire top with mixture. Bake in a water bath until center is firm and cheese begins to brown. Let sit for 5-10 minutes before serving. To preserve the crispy top, lightly cover with a towel, but not a lid. Cover and refrigerate leftovers. Reheat in an oven or toaster oven for best results. Copyright © 2018 Stefanie Samara Hamblen |
