02/13/09, 10:47 AM
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Join Date: Feb 2008
Posts: 4,353
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tracy- vegetable chevre bakeover recipe
Tracy, et al, sorry I didn't see your request for that, and it has been a while so, thought I had better post seperately. :-)
OK... recipe? Basically I make bakeovers any time I have veggies in the fridge that I need to use up, so the veggies change based on what I have on hand. This last one had broccolli, potatos, onions, and red bell peppers in it. I like them really well with cauliflour in them, but I didn't have any cauliflour.
You make a pie crust, or use a one loaf portion of your bread dough. (The recipe you currently use is likely as good as any other, so I'd just go with that.)
Chop your veggies and put them in the bottom of your pan. For this one, I added chevre cheese and french provencial seasoning. Sometimes I make a cheese sauce, sometimes I add eggs to make it more like a quiche. Again it is all about having a flexible recipe that can use lots of ingredients so that you can use what you have rather than going out and buying stuff to serve the recipe.
Roll out your crust and place it over the top. Poke holes in your crust to vent.
Bake at 350 degrees for about 30 to 45 min. (That depends on what veggies you use... cauliflour takes longer to bake than potatoes). You may have to cover the crust for a few min. if you have a veggie that takes a longer time to bake.
When the crust is done, get a serving dish, and turn your bakeover out onto it (with the crust on the bottom.) It is really a pretty, easy, and delicious dish to serve.
Is that clear as mud? :-)
Cindyc.
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