November 26th, 2007, 1:01 pm

Havarti Baked Eggs with Roasted Autumn Vegetables

ATLANTA, Georgia, November 26, 2007

Bless you, delicious and easy to make quiche without a crust. Bless you and your cheesy fluffy egginess, and your hearty reheat-me-laterness that makes you an ideal brunch companion.

Read on for preparation details.

MMmmmmm, fancy make-ahead casserole that keeps super good and is all impressive and stuff

Whisk together 5 eggs, the whites of 5 additional eggs, 1/2 cup of milk and 1 1/2 cups grated Havarti cheese, with cracked pepper and salt to taste.

Butter a casserole dish of appropriate volume, remembering that the mixture will about double

Place into a 450 degree oven

Bake about 20-30 minutes, waiting until the eggs rise and turn golden brown to remove the pan from the oven

Look for color like this. Mmmmm mmmm.

I decided to roast the veggies separately, knowing I’d have to open the oven door to stir them, and afraid that I would cause the eggs not to raise if I did so. I was making this during the afternoon for the next day, so I didn’t mind much if the two were done at separate times. Next time, I’ll try to combine the steps and see if it affects the eggs.

Autumn Roasted Vegetables

Toss peeled & cubed sweet potatoes with cubed cremini mushrooms, olive oil, thyme & sage

Roast in the warm oven (at 450 degrees), stirring occasionally, until sweet potatoes are cooked through (15-20 minutes)

Although I started out with equal portions of mushrooms and sweet potatoes, the mushrooms shrunk considerably; next time I’d do a 2-1 ratio with the mushrooms. I wanted color, so I wilted some greens in a pan and tossed with the warm veggies for a topping.

Making it ahead

My eggs fell considerably, creating a kinda-fabulous air-bubble crust around the edges, which I liked. I wrapped the casserole with foil, and tossed the veggies in a foil packet; the next day, both went into the oven for easy & convenient reheating.

The fallen eggs

Seriously, addictively good.