Monday, 7 May 2012

Crunchy French Bread Egg Pie for Meatless Monday



Although this recipe bears more than a passing resemblance to quiche, it really isn’t one. The ‘pastry’ is made of softly sautéed onions, cubes of  French bread, vegetable stock and egg so it has almost crouton-like edges and is incredibly flavourful. One of my late Mom’s recipes, this is a wonderful way to use up leftover French bread or baguette as it is steeped in enough liquid that it doesn’t matter if it has gone a tiny bit stale. 

The vegetable filling lends itself to invention, although I almost always use broccoli in it. Peppers also work well, as do tiny pieces of carrot. I’ve used asparagus in season, and frozen peas in the winter. Satisfying, nutritious and filling, this egg pie works well for lunch with a salad, or as part of a buffet. I always think it is best served the day it is made, but leftovers do keep well for a day or so in the fridge. Rewarmed gently, they taste very nearly as good as first time round.

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1 comment:

  1. What a fun sounding dish, especially with the onion 'crust'!

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