Baked Vegetable and Herb Egg Casserole with Cheese and Creamy Garlic Dill Sauce

This Baked Vegetable and Herb Egg Casserole is a nourishing, colorful, and flavor-packed dish that transforms everyday vegetables and pantry staples into a satisfying meal the whole family will love. Made with a medley of fresh vegetables including leek, carrots, red pepper, potatoes, spinach, and herbs, it’s enriched with cheese, eggs, and a touch of milk for a fluffy, tender bake. The casserole is topped off with a creamy garlic-dill sauce made from yogurt (or sour cream) and mayo for a refreshing and tangy contrast. It’s perfect for breakfast, lunch, or a light dinner, and great for meal prep or veggie-loaded side dishes.

Preparation Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 servings
Cuisine: Mediterranean / Vegetarian Comfort

Ingredients

For the Vegetable Casserole:

• 1 leek, thinly sliced

• 3 carrots, grated

• 1 red bell pepper, finely chopped

• A handful of fresh chives, chopped

• 4 potatoes, peeled and grated

• 50 g (1.76 oz) spinach, finely chopped

• 2 tablespoons fresh dill, chopped

• 2 tablespoons fresh parsley, chopped

• 4 eggs

• ½ teaspoon salt

• 4 tablespoons olive oil

• 4 tablespoons flour

• 1 teaspoon baking powder

• 4 tablespoons milk

• ½ teaspoon dried basil

• ½ teaspoon dried garlic (or 1 clove fresh, minced)

• Black pepper, to taste

• 100 g shredded cheese (cheddar or your favorite blend)

• 100 g mozzarella cheese, shredded

For the Creamy Garlic Dill Sauce:

• 1 tablespoon mayonnaise

• 1 tablespoon Greek yogurt or sour cream

• 1 garlic clove, minced

• 1 tablespoon fresh dill, finely chopped

• Salt, to taste

Step-by-Step Cooking Directions

Step 1: Prepare the Vegetables
Peel and grate the carrots and potatoes. Place the grated potatoes in a bowl of cold water for 5 minutes to remove excess starch. Drain and squeeze out all the moisture using a clean kitchen towel. Thinly slice the leek and red bell pepper. Chop the spinach, chives, dill, and parsley.

Step 2: Sauté the Leek (Optional)
For a more mellow flavor, you can lightly sauté the leek in 1 tablespoon of olive oil for 2–3 minutes. Otherwise, you can add it raw directly to the mixture.

Step 3: Make the Egg Mixture
In a large bowl, beat the eggs. Add salt, black pepper, dried basil, dried garlic, and olive oil. Stir in milk and whisk until well combined. Add the flour and baking powder, whisk again until smooth.

Step 4: Combine Everything
Add all the prepared vegetables (leek, carrots, bell pepper, chives, spinach, parsley, dill, and squeezed grated potatoes) to the egg mixture. Mix well to coat the vegetables evenly. Fold in the shredded cheese and mozzarella.

Step 5: Transfer to Baking Dish
Preheat the oven to 180°C (356°F). Grease a large baking dish with olive oil or line with parchment paper. Pour the mixture into the dish and smooth the top with a spatula.

Step 6: Bake
Bake for 30 minutes or until golden on top, firm to the touch, and a toothpick inserted in the center comes out clean.

Step 7: Make the Sauce
While the casserole bakes, prepare the creamy garlic dill sauce. In a small bowl, mix together mayonnaise, Greek yogurt (or sour cream), minced garlic, and dill. Season with salt to taste. Refrigerate until ready to serve.

Step 8: Cool and Serve
Once baked, allow the casserole to rest for 5–10 minutes before slicing. Serve warm or at room temperature with a spoonful of garlic-dill sauce.

Nutritional Information (per serving)

• Calories: 340

• Protein: 13g

• Carbohydrates: 22g

• Fat: 22g

• Fiber: 4g

• Sugar: 4g

• Sodium: 430mg

The Origins and Popularity of the Recipe

Vegetable-packed egg casseroles are widely enjoyed across Mediterranean and Eastern European cuisines. They are a practical way to use seasonal vegetables, fresh herbs, and pantry staples like flour, eggs, and cheese to create a delicious, nourishing dish. Known for their versatility and family-friendly nature, these bakes have grown popular in the West as meatless mains, brunch dishes, and meal-prep staples.

Reasons Why You’ll Love the Recipe

• Vibrant, veggie-packed, and full of texture

• Uses basic, affordable ingredients

• Great for breakfast, lunch, or dinner

• Perfect for using leftover vegetables and herbs

• Includes a fresh, tangy sauce for contrast

• Reheats well and stores beautifully

Health Benefits

• Leeks and chives promote heart and immune health

• Carrots, spinach, and potatoes provide fiber, vitamins A and C, and potassium

• Eggs offer high-quality protein and essential nutrients

• Herbs like dill and parsley boost digestion and detox support

• Greek yogurt and garlic support gut and immune health

Serving Suggestions

• Serve with a light salad of cucumbers and tomatoes

• Pair with crusty bread or pita

• Add a fried or poached egg on top for extra protein

• Serve with pickled vegetables or olives for a Mediterranean flair

• Pack into lunchboxes with a dollop of the creamy sauce

Cooking Tips

• Be sure to squeeze the grated potatoes well—this prevents soggy results

• Chop vegetables small for even baking

• Grease the baking dish thoroughly or use parchment to avoid sticking

• Adjust the herbs to your preference—thyme and oregano also work well

• Don’t skip resting after baking—it makes slicing easier

Variations to Try

• Add meat: Mix in cooked diced chicken, ground turkey, or ham

• Spice it up: Add chili flakes, paprika, or cayenne

• Make it cheesier: Top with parmesan or feta before the final 10 minutes of baking

• Add beans or lentils: For extra protein and fiber

• Use other greens: Try kale, Swiss chard, or arugula in place of spinach

Conclusion

This Baked Vegetable and Herb Egg Casserole with Cheese and Creamy Garlic Dill Sauce is the ultimate combination of simplicity and nourishment. With a satisfying balance of texture, protein, and flavor, it’s a no-fuss recipe that brings together springtime freshness and everyday ingredients. Whether served as a main course or hearty side, this casserole is perfect for feeding a crowd or stocking your fridge with something delicious and wholesome.

10 Comprehensive FAQ Section

1. Can I prepare this dish ahead of time?
Yes, you can assemble the casserole and refrigerate it overnight. Bake it the next day.

2. Can I freeze the leftovers?
Yes! Slice and freeze in individual portions. Reheat in the oven or microwave.

3. Can I make it dairy-free?
Use dairy-free cheese and skip the yogurt-based sauce, or use plant-based yogurt and mayo.

4. What can I use instead of flour?
Try oat flour or almond flour for a gluten-free option. You can also use breadcrumbs.

5. Can I make this without baking powder?
Yes, though it will be slightly less fluffy. Whipping the eggs a bit longer can help compensate.

6. What other cheeses work well?
Cheddar, gouda, Emmental, or feta are great alternatives.

7. Can I skip the sauce?
You can, but the creamy sauce adds a great flavor contrast. A dollop of sour cream or hummus works too.

8. Is this recipe suitable for kids?
Absolutely! The mild flavor and soft texture make it very kid-friendly.

9. How long does it keep in the fridge?
Up to 4 days when stored in an airtight container.

10. Can I serve this cold?
Yes, it’s delicious chilled or at room temperature, perfect for lunchboxes or picnics.