Breakfast Veggie Crinkle Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces (226g) store-bought phyllo pastry, thawed in the fridge overnight
02 -
1/4 cup extra virgin olive oil, plus more for greasing and topping
03 -
Kosher salt
04 -
2 cups thinly sliced mixed vegetables
05 -
1/2 small red bell pepper
06 -
1/2 small Yukon gold potato
07 -
1/2 small carrot
08 -
1/2 small zucchini
09 -
1/2 small leek
→ Optional Vegetables
10 -
Onion
11 -
Shallots
12 -
Cherry tomatoes
13 -
Spinach
14 -
Cauliflower
15 -
Broccoli
→ Custard
16 -
1 1/4 cups whole milk
17 -
4 egg yolks
18 -
1 teaspoon fennel seeds, roughly crushed
19 -
1 teaspoon sweet paprika
20 -
1 teaspoon granulated garlic or 1/2 teaspoon garlic powder
21 -
Black pepper
22 -
2 garlic cloves, grated
23 -
1/3 cup finely chopped parsley
# Instructions:
01 -
Heat the oven to 375°F (190°C). Brush a 12-inch cast-iron skillet or round baking dish with oil on the bottom.
02 -
Open the phyllo package and lay the sheets flat on your work surface. Working with 2 sheets at a time, crinkle the sheets together and arrange them in a circular motion in the skillet. Repeat until the base of the skillet is completely covered in crinkled phyllo.
03 -
Stuff the sliced vegetables in between the phyllo sheets. Drizzle 1/4 cup olive oil on top and season with a pinch of salt.
04 -
Place the skillet in the oven for 35 to 40 minutes, or until golden on top and hard to the touch. Remove from the oven and reduce the heat to 350°F (175°C).
05 -
In a medium bowl, whisk together the egg yolks, milk, fennel seeds, paprika, garlic, black pepper, and a hefty pinch of salt.
06 -
Pour the custard mixture over the baked crinkled phyllo and vegetables. Return the skillet to the oven and bake for 25 to 30 minutes.
07 -
In a small bowl, mix grated garlic, chopped parsley, and 2 tablespoons olive oil.
08 -
As soon as the crinkle cake comes out of the oven, brush the garlic parsley mixture over the top using a pastry brush. Slice into wedges and serve warm.