Swiss Vegetable Brunch Bake

This is the Swiss Vegetable Brunch Bake recipe.

  • Prep: 30 min
  • Cooking: 45 min
Yields 6 servings
swiss vegetable brunch bake

Ingredients

  • 3 tbsp (45 mL) butter
  • 3 cups (750 mL) sliced fresh mushrooms
  • 2 medium zucchini halved lengthwise, sliced
  • 1 large onion coarsely chopped
  • 1 large garlic clove minced
  • 1 tbsp (15 mL) all-purpose flour
  • 1 1/4 cups (310 mL) Milk
  • 6 eggs lightly beaten
  • Salt and pepper to taste
  • 2 tbsp (30 mL) basil pesto
  • 30 slices (1/4-inch/6 mm thick) day-old baguette bread
  • 1 pkg (227 g) Canadian Swiss cheese cut into 30 slices
  • 30 slices (1/4-inch/6 mm thick) plum tomatoes or other small tomatoes
  • 1 tbsp (15 mL) grated Canadian Parmesan cheese

Preparation

Melt butter in large non-stick frying pan. Add mushrooms, zucchini, onion and garlic. Cook and stir over medium-high heat until vegetables are tender and any liquid has evaporated. Blend in flour.

Spoon vegetable mixture into shallow 2-quart (2 L) round or rectangular baking dish.

Combine milk, eggs, salt and pepper; pour over vegetables. Spread pesto thinly over one side of bread slices; top each slice with Canadian Swiss cheese and tomato. Arranged covered bread slices in egg mixture in an overlapping circular or rectangular pattern; sprinkle with Canadian Parmesan cheese.

Bake, uncovered, in 350 °F (180 °C) oven 45 minutes or until knife inserted in centre comes out clean. Let stand 10 minutes before slicing to serve.

Tips

Do-ahead tip: Assemble ingredients as directed. Cover and refrigerate up to 24 hours. Bake 55 to 60 minutes.

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 352 Calories
Protein: 21 g
Carbohydrate: 17 g
Fat: 23 g
Calcium: 461 mg
Vitamin A: 269 mg