Broccoli and Carrot Cheese Bake Recipe
- 2 cups thinly sliced fresh carrots
- 2 cups fresh broccoli florets
- 3 eggs
- 2 cups 2% milk
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 1-1/2 cups (6 ounces) grated Gruyere or Swiss cheese, divided
- 6 cups cubed egg bread
- Place carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender.
- In a large bowl, whisk the eggs, milk, butter, salt, nutmeg and pepper. Stir in the vegetables and 1 cup cheese. Gently stir in bread.
- Transfer to a greased 11-in. x 7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 9 servings.
Reviews for Broccoli and Carrot Cheese Bake(1)
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I took this to an Easter potluck today and it was well-received. It was a nice change from the standard plain veggie dish. I like the fact that the two main vegetables are not seasonal and that the ingredients are pretty standard. I microwaved the carrots/broccoli mixture to save time and I used skim instead of 2% milk. I think that you could reduce the amount of butter slightly and save calories without sacrificing taste. I wasn't able to find egg bread so I just used a dense Vienna-type bread. I would like to try using whole wheat bread next time to make it a little healthier. If I could find a Swiss cheese that was a reduced fat variety I might try that to lighten up the fat and calorie count a little. Taste was very good; the nutmeg added a different taste and didn't overpower the dish. While I used it as a side dish; it could be a very filling meatless main dish, paired with a green salad and some fresh fruit for dessert.