Metta's vegetable casserole

Ingredients for 4 servings:

• 1 ½ kg fresh vegetables (e.g. broccoli, cauliflower, carrots, bell pepper(s), leeks, fennel, etc.)
• 200 g cream
• 200 ml milk
• 4 eggs
• 150 g cheese (e.g. Emmental), grated
• salt and pepper
• nutmeg
• 2 onions
• 2 tbsp butter
• 2 tbsp breadcrumbs
• Fat for the casserole dish

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with breaded onion rings

Clean, wash, and chop the vegetables (slice the carrots, cut the cauliflower and broccoli into florets, slice the leek into rings, etc.). Place the vegetables in a bowl. Whisk the cream with the milk, eggs, and half of the grated cheese, then season to taste. Pour the mixture over the vegetables and mix well. Peel the onions and slice them into rings. Melt the 2 tablespoons of butter in a pan. Stir in the breadcrumbs and toss the onion rings in the breadcrumbs. Preheat the oven to 200°C. Place the vegetables in a greased, shallow baking dish and bake for about 20 minutes. Then arrange the onion rings on top of the casserole and sprinkle with the remaining cheese. Bake for another 15-20 minutes, until the surface is nicely golden brown. Serve hot. I always use whatever vegetables I have on hand. The onion rings are particularly delicious and a must-have here. Tip: Sometimes I add a small splash of white wine to the cream mixture and occasionally mix a small chopped chili pepper into the breadcrumbs.