Recipe for egg and cheese casserole with broccoli, leeks, bell pepper and feta {vegetarian, gluten-free}

Why don't we cook with leeks more often? There's no denying that every egg and cheese casserole benefits from some onion undertone, but that doesn't always have to come from an actual onion. Shallots, scallions, chives, leeks: each of these alliums lends a particular pizzazz to eggs. Of all, leeks are the sweetest, the most gentle, the most subtle. And, yes, they are the most labor-intensive, thanks to an edible root that sometimes traps soil between the paper-thin layers. Really, though, leeks are easy to prepare for cooking, and they're absolutely worth the work. Trim off the green leaves, and cut off the root. Slice the leek lengthwise, halfway through. Under cold running water, peel back the layers slightly to rinse out any dirt trapped between them, then slice or dice for your recipe. Serve this broccoli, leek, red pepper and feta egg and cheese casserole for breakfast, brunch, lunch, or a light supper. It comes together in less than an hour, or you can make it ahead and store in the refrigerator for up to three days.

Egg and cheese casserole with broccoli, leeks, bell pepper and feta

From the pantry, you'll need: eggs, olive oil, feta, shredded cheese, thyme, cooking spray.

Serves 6.

Ingredients

Cooking spray
2 tsp olive oil
1 leek, trimmed, washed, and diced
1 red bell pepper, diced
6 oz broccoli florets, chopped
1 Tbsp fresh thyme leaves, or 1/2 Tbsp dried thyme
1 tsp fresh oregano leaves, or 1/2 tsp dried oregano
10 large eggs
2 Tbsp nonfat (skim) milk
7 oz shredded nonfat mozzarella cheese
2 oz crumbled feta cheese
1/4 tsp fresh black pepper

Directions

Preheat the oven to 375°F. Spray a casserole dish with cooking spray, and set aside.

In a large nonstick frying pan, heat the oil. Add the leek, bell pepper and broccoli, and sauté over low-medium heat for 4-5 minutes, until the vegetables are soft. Remove from heat, and set aside.

In a large bowl, whisk the eggs and milk until fluffy. Stir in the cheeses and black pepper.

Spray a casserole dish with cooking spray, and spread the cooked vegetables in the bottom. Pour the egg mixture over the vegetables, and stir gently to bring some of the vegetables to the surface.

Bake at 375F for 35 minutes, until the eggs are puffed and brown around the edges. Remove casserole from the oven, and let it set for 5-10 minutes before serving. (Can be made ahead and refrigerated, and served cold, at room temperature, or warmed.)

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Egg and cheese casserole with artichoke hearts and feta
Corn, green chile, egg and cheese casserole
Egg, spinach, and two-cheese crustless quiche
Kale and feta quiche
Broccoli, mushroom, egg and cheese breakfast casserole

Other recipes that use these pantry ingredients:
Baked egg casserole with mushrooms, spinach and salsa, from Cookin' Canuck
Asparagus, dill and onion egg casserole, from Everyday Maven
Sausage, egg and cheese casserole, from Brown Eyed Baker
Cheesy crustless quiche, from Simply Recipes
Crustless quiche with feta and asparagus, from The Shiksa in the Kitchen

Egg and cheese casserole with broccoli, leeks, bell pepper and feta

From the pantry, you'll need: eggs, olive oil, feta, shredded cheese, thyme, cooking spray.

Serves 6.

Ingredients

Cooking spray
2 tsp olive oil
1 leek, trimmed, washed, and diced
1 red bell pepper, diced
6 oz broccoli florets, chopped
1 Tbsp fresh thyme leaves, or 1/2 Tbsp dried thyme
1 tsp fresh oregano leaves, or 1/2 tsp dried oregano
10 large eggs
2 Tbsp nonfat (skim) milk
7 oz shredded nonfat mozzarella cheese
2 oz crumbled feta cheese
1/4 tsp fresh black pepper

Directions

Preheat the oven to 375°F. Spray a casserole dish with cooking spray, and set aside.

In a large nonstick frying pan, heat the oil. Add the leek, bell pepper and broccoli, and sauté over low-medium heat for 4-5 minutes, until the vegetables are soft. Remove from heat, and set aside.

In a large bowl, whisk the eggs and milk until fluffy. Stir in the cheeses and black pepper.

Spray a casserole dish with cooking spray, and spread the cooked vegetables in the bottom. Pour the egg mixture over the vegetables, and stir gently to bring some of the vegetables to the surface.

Bake at 375F for 35 minutes, until the eggs are puffed and brown around the edges. Remove casserole from the oven, and let it set for 5-10 minutes before serving. (Can be made ahead and refrigerated, and served cold, at room temperature, or warmed.)

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Egg and cheese casserole with artichoke hearts and feta
Corn, green chile, egg and cheese casserole
Egg, spinach, and two-cheese crustless quiche
Kale and feta quiche
Broccoli, mushroom, egg and cheese breakfast casserole

Other recipes that use these pantry ingredients:
Baked egg casserole with mushrooms, spinach and salsa, from Cookin' Canuck
Asparagus, dill and onion egg casserole, from Everyday Maven
Sausage, egg and cheese casserole, from Brown Eyed Baker
Cheesy crustless quiche, from Simply Recipes
Crustless quiche with feta and asparagus, from The Shiksa in the Kitchen

Comments

This sounds delicious. I love leftovers - I never think about eating leeks - but will try this. Thanks for the cleaning tip.

Love the flavor combination here, and I agree that leeks are a great addition to this kind of dish. I don't know why I don't use them more often either.

Satonahat, egg casseroles are a great way to use little bits of leftovers and garden vegetables. I make one on the weekend, and portion it out for breakfasts all week.

Kalyn, I've never met an egg and cheese casserole I didn't love (and I know you feel the same way). The leeks are such a nice, sweet addition here.

Lydia,
I've still got a bit of leeks left in the freezer from last season that would go great in this type of dish. I'm delighted to find egg dishes that the whole family will enjoy.
Thanks!

Wow…I love this. Just add a layer of macaroni or rotini at the bottom, guess it will be a very full and satisfy meal for me. :)

Kirsten, frozen leeks (or leftover cooked ones) will work just fine in this dish.

Yung, you won't even need the pasta! It's quite filling on its own.

My mother-in-law cooked and served leek & carrot soup (a rather poor man's watery version) every single night for dinner. My husband doesn't like cooking with them cause he says they smell :-( But I love the flavors in this casserole and wonder why I don't make dishes like this more often? Or at all!

Think this could be cooked, portioned, and frozen for quick, healthy breakfasts during the week?

Marie, I don't think I'd freeze this, but portions will last in the refrigerator for an entire week.