This Savory Vegetable Egg Bake brings together a custardy egg base enriched with milk, flour, baking powder, and fresh dill. Layered within are tender sautéed mushrooms, cabbage, carrots, peppers, and aromatic onion and garlic. A final top layer of tomato slices and melted cheese transforms it into a golden‑crusted, sliceable bake. Served with a creamy yogurt‑mayo‑ketchup sauce studded with tangy pickles and garlic, it’s perfect for breakfast, brunch, lunch, or a light dinner—simple to prepare, nutritious, and endlessly satisfying.
Preparation, Cook, and Total Times
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Preparation Time: 30 minutes (chopping, mixing, sautéing)
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Cook Time: 30 minutes (baking)
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Total Time: 1 hour
YIELD
6–8 generous servings as a main course, or 10–12 bite‑sized portions as an appetizer.
CUISINE
Modern European‑inspired savory bake, blending elements of frittata and gratin.
A Full List of Ingredients
Egg Base:
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4 large eggs
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100 ml milk
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3 Tbsp all‑purpose flour
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5 g baking powder (about 1 tsp)
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1 Tbsp fresh dill, chopped
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Salt, to taste
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Freshly ground black pepper, to taste
Vegetable Layer:
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2 Tbsp vegetable oil
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1 onion, finely chopped
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1 garlic clove, minced
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1 carrot, peeled and grated
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1 bell pepper, diced
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200 g mushrooms, sliced
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200 g cabbage, thinly shredded
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½ tsp dried basil
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Salt and pepper, to taste
Tomato & Cheese Topping:
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1 garlic clove, minced
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1 large tomato, sliced
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150 g cheese (e.g. Gouda, Emmental), grated
Creamy Pickle Sauce:
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2 Tbsp plain yogurt
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1 Tbsp mayonnaise
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1 Tbsp ketchup
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50 g pickled cucumber, finely diced
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1 garlic clove, minced
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Salt and pepper, to taste
Step‑by‑Step Cooking Directions
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Preheat & Prepare Dish: Preheat oven to 180 °C (350 °F). Grease a 20×20 cm (8×8 inch) baking dish.
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Mix Egg Base: In a bowl, whisk eggs, milk, flour, baking powder, dill, salt, and pepper until smooth. Set aside.
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Sauté Vegetables: Heat oil in a skillet over medium heat. Sauté onion 3 min until translucent. Add garlic and cook 1 min. Stir in carrot, pepper, and mushrooms; cook 5 min. Add cabbage and basil, season, and cook 3 min until cabbage wilts. Remove from heat.
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Assemble Layers: Spread sautéed vegetables evenly in the baking dish. Pour half the egg mixture over them.
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Add Topping: Sprinkle half the minced garlic, then layer tomato slices. Top with half the cheese. Pour remaining egg mixture, then add remaining garlic and tomato slices, and finish with cheese.
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Bake: Bake 30 minutes until set and golden. If cheese browns too fast, cover loosely with foil for the last 10 minutes.
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Make Sauce: While baking, whisk yogurt, mayonnaise, ketchup, pickles, garlic, salt, and pepper in a bowl. Chill until serving.
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Serve: Let the bake rest 5 minutes, then cut into squares. Serve warm with the creamy pickle sauce.
Nutritional Information
(Per serving; 8 servings)
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Calories: 320 kcal
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Fat: 20 g
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Carbohydrates: 15 g
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Protein: 16 g
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Fiber: 3 g
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Sodium: 600 mg
The Origins and Popularity of the Recipe
Egg‑and‑vegetable bakes trace back to Mediterranean frittatas and French gratins. Adding shredded cabbage nods to Eastern European casseroles. The fusion of a custardy egg base with sautéed garden vegetables and a creamy sauce reflects global comfort‑food trends, prized for its ease, versatility, and ability to feed a crowd.
Reasons Why You’ll Love the Recipe
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Balanced & Nutritious: Protein, veggies, and moderate carbs in one dish.
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Make‑Ahead Friendly: Assemble in advance; bake when ready.
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Family‑Friendly: Mild flavors and cheesy topping appeal to all ages.
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Versatile Meal: Great for breakfast, lunch, dinner, or entertaining.
Health Benefits
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High Protein: Eggs and cheese support muscle health.
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Rich in Vitamins: Vegetables provide vitamins A, C, and fiber.
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Probiotic Boost: Yogurt sauce contributes gut‑friendly cultures.
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Healthy Fats: Vegetable oil and dairy fats in moderation.
Serving Suggestions
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Pair with a crisp green salad and vinaigrette.
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Serve alongside crusty bread or ciabatta.
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Accompany with a light soup, such as tomato bisque.
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Offer a glass of dry white wine or sparkling water with lemon.
Common Mistakes to Avoid
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Soggy Casserole: Drain and pat vegetables dry before layering.
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Lumpy Batter: Whisk flour and baking powder thoroughly to prevent clumps.
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Uneven Baking: Distribute layers evenly and rotate dish halfway if your oven runs hot.
Pairing Recommendations
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Beer: Light pilsner or wheat beer.
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Non‑Alcoholic: Sparkling mineral water with lime.
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Dips: Serve extra yogurt‑pickle sauce or garlic aioli on the side.
Cooking Tips
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Use room‑temperature eggs for a smoother batter.
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Cut vegetables uniformly for even cooking.
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Let the bake rest before slicing to set the layers.
Variations to Try
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Add chopped spinach or kale for extra greens.
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Stir in cooked bacon or ham for a meatier version.
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Use goat cheese or feta instead of mild cheese.
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Spice it up with chili flakes or paprika in the egg base.
Similar Recipes to Try
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Spanish Tortilla (Potato Omelette)
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Italian Frittata with Zucchini
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Vegetable Gratin with Béchamel Sauce
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Quiche Lorraine (Cheese & Ham Tart)
Ingredient Spotlight
Cabbage: Low‑calorie, high‑fiber vegetable rich in vitamins C and K. When wilted, it adds mild sweetness and bulk without overpowering.
Conclusion
This Savory Vegetable Egg Bake offers a harmonious blend of custardy eggs, colorful sautéed vegetables, and melted cheese, all brought together in a single, satisfying dish. Quick to prepare and endlessly adaptable, it’s perfect for weeknight dinners, brunch gatherings, or as an impressive appetizer. Enjoy the comforting flavors and vibrant textures that make this casserole a timeless favorite.
Frequently Asked Questions
1. Can I prepare this ahead and refrigerate?
Yes—assemble the unbaked casserole, cover, and refrigerate up to 24 hours; bake directly from cold, adding 5 minutes.
2. How do I prevent the bake from being watery?
Sauté and drain vegetables well, especially mushrooms and cabbage, before layering.
3. Can I make it gluten‑free?
Substitute the flour in the egg base with a 1:1 gluten‑free blend.
4. My top browns too quickly—what should I do?
Cover loosely with foil during the last 10 minutes of baking.
5. What cheese works best?
Mild melting cheeses like Gouda, Emmental, or mozzarella are ideal.
6. How do I reheat leftovers?
Rewarm in a 180 °C oven for 8–10 minutes or in a skillet to retain crisp edges.
7. Can I use other vegetables?
Yes—broccoli, zucchini, or spinach make great additions.
8. Is there a vegan version?
Use a chickpea‑flour “egg” batter, plant‑based milk and cheese, and vegan yogurt/mayo.
9. How thick should I slice servings?
Cut into 2–3 cm squares for main‑course portions; thinner for appetizers.
10. Can I freeze this bake?
Freeze baked portions in airtight containers for up to 2 months; thaw and reheat covered.