I have posted, today, something similar on my other Site on BlogSpot, "Chorley Cakes", using sausage and eggs..this one is totally vegetarian and just as globally diverse.
This one HAS to be made 24 hours ahead of cooking and is best eaten hot.
It can be frozen and treated the same way as the Chorley Cakes recipe page ( wrap tightly in plastic wrap and foil and seal..keeps for 1 month unbaked..defrost over 2 days in fridge only).
1 cup diced onion
1/2 cup chopped celery
2 cloves garlic smashed and minced
1 cup diced green pepper
2 cups diced potato ( 1/4 inch dice)
2 tbsp oil
Saute above in hot oil for 15mins until veggies are tender, remove from skillet and allow to cool. ( any seasonal vegetables can be used, fresh or defrosted drained corn kernels, red bell peppers, chopped zucchini, cubed butternut squash,cooked green beans, cooked dried beans, tempeh, defrosted drained peas, mushrooms, tomatoes & etc. )
2 cups shredded cheese
2 cups 1/4inch cubed fresh bread, use the crusts too (cornbread works great in this too)
1 cup grated Parmesan cheese
8 large eggs beaten
3 cups milk ( nut milk is fine)
2 tbsp Dijon mustard
1 tsp hot sauce ( optional)
1/2 cup minced parsley or other fresh herb of choice
salt & pepper to taste
Lightly butter a 13 x9 x 2inch baking dish
begin layering with bread crumbs then cooked vegetables, salt and pepper, then cheeses...just 1 layer of each.
Whisk together the eggs and milk, mustard, hot sauce and herbs, and pour half over these first layers.
top with remaining layers, finishing with cheese.
Cover and chill for 24hours.
Remove from fridge, allow to sit out for 30 mins and preheat oven 350f .
Bake, uncovered on a lined cookie sheet for 45-50 mins until set and puffy .
Serve warm
This is also great served with any fresh salsa
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