Paleo Spiced Breakfast Casserole with Tomatoes and Swiss Chard
By America's Test KitchenPublished on September 12, 2016
Yield
Serves 4 to 6
Ingredients
Before You Begin
You can substitute an equal amount of slivered almonds for the cashews. We prefer to use homemade chicken broth; however, you can substitute your favorite store-bought brand.
Instructions
- Bring 4 cups water to boil in medium saucepan over medium-high heat. Add cashews and cook until softened, about 15 minutes. Drain and rinse well.
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8-inch square baking dish. Heat 1 tablespoon melted ghee in 12-inch skillet over medium heat until shimmering. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until softened, about 5 minutes. Add tomatoes and cook until tomatoes begin to break down and release their liquid, 3 to 5 minutes; transfer to prepared dish.
- Wipe skillet clean with paper towels. Heat 1 tablespoon melted ghee in now-empty skillet over medium-high heat until shimmering. Add garlic and curry powder and cook until fragrant, about 30 seconds. Stir in chard, cover, and cook until wilted but still bright green, about 2 minutes. Uncover and continue to cook, stirring frequently, until chard is dry, about 1 minute. Spread chard evenly over tomato mixture in dish.
- Process boiled cashews, 1/4 cup broth, remaining 1 tablespoon melted ghee, and 1 1/2 teaspoons salt in food processor until smooth, about 2 minutes, scraping down sides of bowl as needed. Add eggs and remaining 1/4 cup broth and process until thoroughly combined, about 1 minute. Pour egg mixture over layered vegetables. Bake until casserole is risen, center is set but soft, and surface is lightly browned, 30 to 35 minutes, rotating dish halfway through baking. Let casserole rest for 5 minutes. Serve.
Yield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Our ideal egg casserole had to have a creamy, custardy egg base and a healthy dose of perfectly cooked vegetables. We knew we would have to make our custard without dairy, so we set out to find a substitute. We first tried mixing coconut and almond flours with water and whipping the mixtures into our eggs, but the resulting casseroles turned out spongy or grainy. Next we decided to try incorporating a paste made from softened and pureed cashews, which had made a perfect creamy element in recipes like our Spinach and Bacon–Stuffed Mushrooms. We tested varying amounts of the cashew puree and found that just 1/2 cup provided the perfect amount of creaminess and structure. Now our custard-like base could easily support an abundance of hearty vegetables. We packed our casserole with plump, sweet pan-roasted cherry tomatoes and earthy Swiss chard, and added more flavor with onion, garlic, and curry powder for deep, nutty richness. Chicken broth also added a savory note to the dish that complemented the flavors better than water. To ensure that our casserole was fully cooked but not overdone, we baked it until the center was fully puffed and just set, with a lightly browned top.
Before You Begin
You can substitute an equal amount of slivered almonds for the cashews. We prefer to use homemade chicken broth; however, you can substitute your favorite store-bought brand.
Instructions
- Bring 4 cups water to boil in medium saucepan over medium-high heat. Add cashews and cook until softened, about 15 minutes. Drain and rinse well.
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8-inch square baking dish. Heat 1 tablespoon melted ghee in 12-inch skillet over medium heat until shimmering. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until softened, about 5 minutes. Add tomatoes and cook until tomatoes begin to break down and release their liquid, 3 to 5 minutes; transfer to prepared dish.
- Wipe skillet clean with paper towels. Heat 1 tablespoon melted ghee in now-empty skillet over medium-high heat until shimmering. Add garlic and curry powder and cook until fragrant, about 30 seconds. Stir in chard, cover, and cook until wilted but still bright green, about 2 minutes. Uncover and continue to cook, stirring frequently, until chard is dry, about 1 minute. Spread chard evenly over tomato mixture in dish.
- Process boiled cashews, 1/4 cup broth, remaining 1 tablespoon melted ghee, and 1 1/2 teaspoons salt in food processor until smooth, about 2 minutes, scraping down sides of bowl as needed. Add eggs and remaining 1/4 cup broth and process until thoroughly combined, about 1 minute. Pour egg mixture over layered vegetables. Bake until casserole is risen, center is set but soft, and surface is lightly browned, 30 to 35 minutes, rotating dish halfway through baking. Let casserole rest for 5 minutes. Serve.
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