Vegetable Breakfast Bake

I couldn't decide what to make for breakfast this morning. So, as I often do, I started with potatoes. And then the idea for a crustless quiche begin to form. The result is a delicious mixture of vegetables, eggs and the ever popular Boursin Cheese . If you've never tried this light and flavorful cheese, please do! It's easily spreadable on crackers or bread and, with this recipe, it added the perfect amount of flavors without being heavy or oily as some Cheddars are prone to do.

This recipe can be dressed up or down. If I had had some sun dried tomatoes or bell peppers or mushrooms, they would have made a wonderful addition. My recipe is simply a starting point. Mix or match your favorite vegetables. Some diced cooked ham or bacon would have been delicious as well.

2 T. olive oil

2 mediums potatoes, peeled and shredded

1 medium carrot, peeled and shredded

1/4 cup finely chopped onion

1/2 cup broccoli florets

1 cup packed baby spinach leaves, stemmed and torn into smaller pieces

1/4 t. salt

1/4 t. freshly ground black pepper

1 - 5.2 oz. Boursin cheese

8 eggs, lightly beaten

1/4 cup heavy cream

Preheat oven to 350 degrees. Lightly grease a large baking dish. I used an oversized deep dish pie plate.

In a large skillet over low heat, add olive oil and allow it to warm slightly. Add vegetables and salt and pepper. Let the vegetables cook, stirring often, just until they begin to soften, but not brown.

While vegetables are softening, in a large bowl, combine eggs and heavy cream. Lightly salt and pepper. Set aside.

Remove vegetables from stove top and crumble in the Boursin cheese. Stir to allow it to melt into the vegetables.  

Slowly pour in the eggs and stir to combine.  

Now add the eggs and vegetables to the prepared baking dish. Bake for 20 - 22 minutes until done. A knife inserted in the middle should come out clean. If you want the eggs to be more browned, turn on the broiler for a minute or so.

Serve immediately.