Can I make this recipe dairy-free?

Absolutely! Replace the Havarti with your favorite dairy-free cheese shreds, substitute the feta with a dairy-free alternative or nutritional yeast for a cheesy flavor, and confirm your almond milk is unsweetened. The texture will be slightly different but still delicious.

What's the best way to prevent a watery casserole?

The key is properly cooking the vegetables before adding them to the casserole. Make sure to fully wilt the spinach and cook off excess moisture from all vegetables. Also, thoroughly drain the artichoke hearts - you can even pat them dry with paper towels for extra insurance.

Can I use frozen vegetables instead of fresh?

Yes, but with some adjustments. Thaw frozen vegetables completely and pat dry before using. You may need to reduce cooking time in the skillet since they're partially cooked. Frozen spinach works well but must be thoroughly drained and squeezed to remove excess moisture.

How can I tell when the casserole is perfectly done?

Look for these signs: the edges should be pulling away slightly from the sides of the dish, the top should be set and not jiggly in the center, and a knife inserted in the middle should come out clean without raw egg. The top should be lightly golden but not brown.

Spring Vegetable Egg Casserole Recipe

Name: Spring Vegetable Egg Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1/2 cup diced yellow onion; 2 cups asparagus, cut into 1-inch pieces; 2 cups chopped broccoli florets; 6 cups packed fresh spinach leaves; 2 cloves garlic, minced; 1 (14 oz) can artichoke hearts, drained and roughly chopped; 2 tablespoons freshly chopped basil; 2 green onions, sliced (divided use); 4 ounces shredded Havarti cheese; 1/3 cup crumbled feta cheese; 12 large eggs, whisked; 1/2 cup Almond Breeze Original Almond Milk; Salt and black pepper, to taste

Description

This Spring Vegetable Egg Casserole is a vibrant, healthy dish loaded with fresh seasonal vegetables, creamy cheeses, and fluffy eggs. Perfect for brunch or a light dinner, it combines asparagus, broccoli, spinach, and artichoke hearts, seasoned with basil and green onions, then baked to golden perfection. It’s a satisfying, protein-rich, and gluten-free meal that celebrates the best of spring produce.

Ingredients

Units Scale

Vegetables & Aromatics

1 tablespoon olive oil
1/2 cup diced yellow onion
2 cups asparagus, cut into 1-inch pieces
2 cups chopped broccoli florets
6 cups packed fresh spinach leaves
2 cloves garlic, minced
1 (14 oz) can artichoke hearts, drained and roughly chopped
2 tablespoons freshly chopped basil
2 green onions, sliced (divided use)

Cheese

4 ounces shredded Havarti cheese
1/3 cup crumbled feta cheese

Egg Mixture

12 large eggs, whisked
1/2 cup Almond Breeze Original Almond Milk
Salt and black pepper, to taste

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Instructions

Prepare Oven & Baking Dish: Preheat your oven to 350 degrees F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray and set aside to prevent sticking.
Cook the Vegetables: In a large skillet, heat the olive oil over high heat. Add diced onion and sauté until softened, about 3 minutes. Stir in asparagus, broccoli, spinach, and minced garlic. Cook for about 4 minutes, until vegetables are tender and spinach is wilted. Add chopped artichoke hearts, basil, and half of the sliced green onions. Season with salt and black pepper to your taste. Mix well and transfer the vegetable mixture into the prepared baking dish, spreading out evenly.
Add Cheese: Sprinkle the shredded Havarti cheese evenly across the top of the vegetables in the pan.
Prepare and Add Egg Mixture: In a medium bowl, combine the whisked eggs and almond milk. Whisk until fully incorporated. Season with a bit more salt and black pepper, then pour the mixture evenly over the vegetables and cheese in the baking dish.
Top with Feta and Green Onions: Sprinkle the remaining sliced green onions and crumbled feta cheese evenly over the top of the casserole.
Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the eggs are completely set and the edges are slightly golden. A knife inserted into the center should come out clean.
Cool and Serve: Remove the casserole from the oven and let it cool for about 10 minutes before slicing it into squares. Serve warm for the best flavor and texture.

Notes

This casserole can be made ahead and reheated, making it perfect for meal prep or entertaining.
Feel free to substitute other spring vegetables such as zucchini, mushrooms, or peas for variety.
Regular milk can be used instead of almond milk if preferred.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add herbs like dill or parsley for extra flavor.

Nutrition

Serving Size: 1 square (1/8 of casserole)
Calories: 180
Sugar: 2g
Sodium: 390mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 13g
Cholesterol: 249mg