Veggie Cheese Squares Recipe

Veggie Cheese Squares Recipe
Veggie Cheese Squares Recipe photo by Taste of Home
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Veggie Cheese Squares Recipe

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I developed this recipe in my kitchen one busy afternoon when I looked in the fridge and there wasn't much there. With no time to shop, I used what I had. Now this nice and easy dish is a suppertime standby.—Dixie Terry, Goreville, Illinois
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1-1/2 cups fresh broccoli florets
  • 1 medium sweet red pepper, julienned
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup shredded cheddar cheese, divided
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt

Directions

Preheat oven to 350°. In a large skillet, saute broccoli and red pepper in oil. Add garlic; cook 1 minute longer. Spoon into a greased 9-in. square baking dish. In another large bowl, combine eggs, milk, 3/4 cup cheese, thyme and salt.
Pour over the broccoli mixture. Bake, uncovered, 25-30 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. Yield: 4-6 servings.
Originally published as Veggie Cheese Squares in Casserole Cookbook 2001, p219

Nutritional Facts

1 piece: 193 calories, 15g fat (7g saturated fat), 167mg cholesterol, 279mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 10g protein.

  • 1-1/2 cups fresh broccoli florets
  • 1 medium sweet red pepper, julienned
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup shredded cheddar cheese, divided
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  1. Preheat oven to 350°. In a large skillet, saute broccoli and red pepper in oil. Add garlic; cook 1 minute longer. Spoon into a greased 9-in. square baking dish. In another large bowl, combine eggs, milk, 3/4 cup cheese, thyme and salt.
  2. Pour over the broccoli mixture. Bake, uncovered, 25-30 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. Yield: 4-6 servings.
Originally published as Veggie Cheese Squares in Casserole Cookbook 2001, p219

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