Ingredients:
6 -7 slices Italian bread, leftover ( You can use 6-7 slices sourdough bread instead)
2 cups broccoli or 2 cups spinach or 2 cups zucchini, prepared
4 -5 sliced mushrooms
1/2 cup onions, diced
1 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated
1 teaspoon black pepper
2 tablespoons fresh basil, chopped ( 1 tsp dried)
5 eggs
1 quart half-and-half cream ( substitute part or all milk if preferred)
6 tablespoons butter
Directions:
To Prepare Vegetables: Broccoli: Cut into thin slices.
Peel woody stems.
Blanche in boiling water for 2- 3 minutes depending on the size of your pieces.
Plunge into cold water.
Drain and reserve.
Spinach or Chard: Use frozen chopped spinach or chop fresh greens and blanch about 1 minute in boiling water.
Drain thoroughly in colander.
Zucchini: Slice or dice and saute with onions and mushrooms.
To Assemble: Saute the onions, mushrooms and zucchini (if selected) and mix with prepared vegetable of choice.
Mix in fresh basil.
Set aside.
With a wire whisk beat the eggs, add the milk and/or cream and season carefully with salt and pepper.
Remove the crusts from the bread.
Butter the bottom and sides of an 8 1/2 ” x 11″ ovenproof pan and cut enough bread to cover the bottom.
(cut pieces to fit snuggly) Spread vegetables over bread and top with grated cheeses.
Pour egg mixture over all.
Top with remaining bread.
Pressing it slightly into egg mixture.
Dot with butter, Cover and refrigerate overnight or for a minimum of 2 hours.
Bake at 350 degrees until custard is set and dish is browned on top.
(50- 60 minutes).
Servings: 8
Time preparation: 30 min.
Time total: 90 min.