- Prep Time
- 10 mins
- Total Time
- 1 h 25 m
- Serves
- Serves 8
Ingredients
- 1 tbsp
- canola oil
- 15 mL
- 1
- red onion, chopped
- 1 pkg
- mushrooms, thinly sliced
- 227 g
- 1 tsp
- dried oregano
- 5 mL
- 1 tsp
- each salt and pepper, divided
- 5 mL
- 1
- red pepper, chopped
- 1/3 pkg
- baby spinach
- 152 g
- 1 loaf
- rosemary Parmentier bread, roughly cut into 1/2-in. (1-cm) cubes
- 453 g
- 1 pkg
- Goat Cheese Crumbles
- 113 g
- 8
- eggs
- 2 1/2 cups
- skim milk
- 625 mL
Method
- Step 1
- Preheat oven to 375°F (190°C). Grease a 9 x 13-in. (3 L) baking dish. In a skillet, heat oil over medium-high heat. Add onion, mushrooms, oregano and 1/2 tsp (2 mL) each salt and pepper and cook, stirring, until all liquid from mushrooms evaporates, about 8 min. Add red pepper and cook until softened, about 5 min. Add spinach and cook until wilted, about 2 min. Set aside.
- Step 2
- In a large bowl, stir together bread cubes, mushroom mixture and goat cheese. Spread mixture in prepared baking dish. In a bowl, whisk together eggs, milk and remaining salt and pepper. Pour over bread mixture and let stand, 15 min. or overnight.
- Step 3
- Bake on the bottom rack of oven until puffed, golden and set, 40 to 45 min.
Tips
Make ahead: Prepare this dish the night before and pop it in the oven to bake while you open presents.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 290
- Fat:
- 10 g
- Saturated Fat:
- 3 g
- Carbs:
- 35 g
- Fibre:
- 3 g
- Cholesterol:
- 200 mg
- Protein:
- 16 g
- Sodium:
- 780 mg
