- 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
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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
