Egg and Cheese Casserole Recipe with Feta, Spinach, Mushrooms, Peppers, and Tomatoes (The Kids Cook Monday) - Andrea Meyers (2024)

FAQs

Do you cook vegetables before putting in casserole? ›

Soft vegetables like broccoli can be quickly par-cooked (aka blanched). If you are using hard vegetables like potatoes or carrots or other hardy root vegetables, you'll want to par-cook for longer. Often a quick 2-5 minutes in the microwave will just give them that great head-start.

As for the cooking process, frittata is made by briefly cooking an egg-based custard in a cast-iron pan on the stove, then baking it for a short time in the oven. Meanwhile, the egg custard in a breakfast casserole is poured over layers of other ingredients in a deep baking dish before going into the oven.

Make-ahead meals (especially baked casseroles) are terrific because you can completely assemble them in advance and bake them just before serving. They're the ultimate comfort food as they come bubbling hot and delicious straight from the oven to the table to the delight of family and friends.

Egg Casserole

They include the addition of either flour added to the milk or a more solid dairy product such as sour cream or yogurt. They are heartier than a quiche, leaning more towards a strata in texture.

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

A frittata is similar to a quiche without the crust, and is often described as a thick omelette packed with ingredients like vegetables, cheese or ham. A strata is a breakfast casserole made with eggs and bread and is often described as an easy-to-make, savoury bread pudding.

Sometimes I've burned vegetables when roasting them until they were tender. Blanching veggies before roasting them allows them to caramelize a bit without burning. So, try this — enjoy the bounty.

Cook the dense vegetables first as they will take longer to cook e.g. carrot, eggplant, broccoli stems. Add the less dense vegetables towards the end of cooking, e.g. cabbage, bok choy. Heat a little oil in a large non-stick pan or wok. Make sure the oil in the pan is very hot before adding the vegetables.

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

When to add frozen peas to casserole? ›

Adding frozen peas at the very end of the soup-cooking process is good for the peas and for the soup as a whole. In spite of what most pea packaging says, frozen peas cook through in a couple of minutes (sometimes less, depending on how scorching your soup is).