Description
A savory, custardy cake made with crispy phyllo pastry and mixed vegetables, perfect for brunch or meal prep.
Ingredients
Scale
- 8 ounces (226 g) store-bought phyllo pastry, thawed
- 1/4 cup extra virgin olive oil, plus more for greasing and topping
- Kosher salt, to taste
- 2 cups thinly sliced mixed vegetables (zucchini, bell pepper, red onion)
- 1 1/4 cups (305 ml) whole milk
- 4 egg yolks
- 1 teaspoon fennel seeds, roughly crushed
- 1 teaspoon sweet paprika
- 1 teaspoon granulated garlic or 1/2 teaspoon garlic powder
- Freshly ground black pepper, to taste
- 2 garlic cloves, grated
- 1/3 cup finely chopped parsley
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch round cake pan.
- In a skillet, heat olive oil and sauté vegetables for 5-7 minutes until softened. Transfer to a bowl to cool.
- Whisk together whole milk, egg yolks, fennel seeds, paprika, garlic, parsley, and season with salt and pepper.
- Layer phyllo in the greased pan, brushing each layer with olive oil and creating crinkles along the edges.
- Sprinkle half of the vegetables on the phyllo, pour half of the custard over, and repeat the layering process.
- Finish with a top layer of phyllo, brush with olive oil, and bake for 35-45 minutes until golden and set.
- Let cool for 10 minutes before slicing and serve warm or at room temperature.
Notes
For a lighter version, use low-fat or plant-based milk. Optional cheese can be added for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of the cake
- Calories: 275
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg