Baguette casserole

Ingredients for 4 servings:

• 500 g mushrooms
• 1 bunch of spring onions
• 1 large baguette(s)
• 4 m.-sized eggs
• 300 ml milk
• 1 tbsp butter
• nutmeg
• herbal salt
• pepper
• 80 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian and delicious

Cut the baguette into very thin slices and let them dry in the oven at 180°C for a few minutes. The baguette slices should take on a light brown color and become nice and crispy. Then remove the bread from the oven and let it cool. Clean and thinly slice the mushrooms; wash and trim the spring onions and cut them into very fine rolls. Melt 1 tablespoon of butter in a pan and add the mushrooms and spring onions. Season everything with salt and pepper and cook until the liquid has almost evaporated. Now put this vegetable mixture into a bowl. Crack the eggs into a blender with salt, nutmeg, and pepper. Pour in the milk and blend everything with a hand blender. Prepare a baking dish and layer the bread slices and vegetables one after the other in the dish. Sprinkle with the grated cheese and pour the whisked milk and egg mixture over the casserole. Place the casserole in an oven preheated to 180°C and bake for 15 minutes. Then cover the casserole with aluminum foil and bake for another 20 minutes. Note: Baking times may vary; it’s important to ensure the bread slices don’t overcook.