Sunday, January 26, 2014

Vegetable Breakfast Loaf

I'm not sure how to deliciously describe this weird bread creation that I have somehow figured into a loaf-form and named semi-appropriately. The original image that inspired me to frantically form loaves for a friend's jewelry party is a gazillion times more beautiful and appetizing.

After staring at the pin of the bread for what seemed like 16 times a day I realized spring will be coming soon and suddenly must rid my freezer of all summer produce and this bread was just the recipe to use up those 2 huge bags of frozen shredded zucchini and summer squash.

But this isn't really a bread, so I need to stop calling it bread, it's more of a quiche. A loafed quiche. An eggy tart-loaf. A custard vegetable slice, if you will. Many names for one confusing non-bread.

So, what am I calling it? Breakfast Loaf. All right?

This Vegetable Breakfast Loaf could be made over the weekend and sliced up all week long for busy mornings.  Or you could serve as a vegetarian main course for a light lunch next to a salad or atop a plate of brown rice.

Imagine a savory egg-bake type dish that is flavored with pesto and tons of vegetables. In this case, zucchini, summer squash, carrot, and red pepper.

Other great additions and/or substitutes:

  • Roasted cauliflower
  • Steamed broccoli
  • Caramelized onions
  • Kale, chard or other hearty greens
  • Parboiled sweet potato 
  • Sweet corn niblets
  • Feta, parmesan or other stinky cheese

You'll be getting your vegetables and eating light. Yum.


Vegetable Breakfast Loaf
Recipe adapted from gourmandeinthekitchen.com

EVOO for sauteing
2 large zucchini, shredded (about 4 cups)
2 large summer squash, shredded (about 4 cups)
1 carrot, shredded (about 1 cup)
1/2 red bell pepper, diced (about 3/4 cup)
2 cloves garlic, crushed
2 tablespoons pesto
6 eggs
1/4 cup milk (can sub nut milk)
1/4 cup flour (can use coconut flour for Gluten Free)
1/2 teaspoon baking soda
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided


Preheat oven to 350ºF.

In a large non-stick skillet heat EVOO over medium heat. Add shredded zucchini, summer squash, carrot and bell pepper. Saute until softened, about 10-15 minutes. Add garlic and 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, sauté for another minute.  Remove from heat and cool slightly.

NOTE: If using frozen zucchini and squash you'll want to add them before the other vegetables and sauté for about 20 minutes until all of the liquid has absorbed and the vedge begins to caramelize and turn brown.

In a large bowl, add pesto, crack eggs, and milk. Whisk together. Add cooled vegetables, flour, baking soda, and remaining salt and pepper. Whisk throughly.

Pour mixture into a 9 x 5 loaf pan that has been lined with parchment paper and place in preheated oven for 45-55 minutes. Once golden brown and set in the middle, remove from oven and let cool for 10 minutes in pan. Remove from pan, and let cool completely. Serve at room temperature or chilled.

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