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Simple Spring Vegetable Casserole

A close-up slice of a golden-brown Spring Vegetable Casserole featuring bright green peas and asparagus pieces.
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A straightforward recipe for a creamy, crustless casserole featuring fresh seasonal spring vegetables, perfect as a light main dish or a farm to table dinner side.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cups asparagus, cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1 cup small new potatoes, thinly sliced
  • 1/2 cup chopped artichoke hearts (canned or frozen, thawed)
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 large eggs, lightly beaten
  • 1/2 cup shredded Gruyère cheese (or dairy-free alternative)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 4 minutes.
  3. Add the asparagus and new potatoes to the skillet. Cook for 5 minutes, stirring occasionally. Add the artichoke hearts and peas, cooking for 2 more minutes.
  4. Pour the vegetable broth over the vegetables and cook until the liquid is mostly evaporated, about 3 minutes. Remove from heat.
  5. In a separate bowl, whisk together the heavy cream, eggs, thyme, salt, and pepper.
  6. Stir in the Gruyère cheese into the cream mixture.
  7. Spread the cooked vegetables evenly into the prepared baking dish.
  8. Pour the egg and cheese mixture over the vegetables. Gently shake the dish to distribute the liquid evenly.
  9. Bake for 30 to 35 minutes, or until the casserole is set in the center and lightly golden brown on top.
  10. Let the casserole rest for 5 minutes before slicing and serving.

Notes

  • For a gluten-free thickener, you can whisk 1 teaspoon of cornstarch into the cream before adding the eggs.
  • If you cannot find fresh ramps or fiddleheads, substitute with an equal amount of extra asparagus or green beans.
  • This dish works well for a vegetarian spring brunch or as an Easter vegetable casserole side.
  • To make this a more substantial light spring vegetable main dish, add 1 cup of cooked quinoa or 1/2 cup of crumbled feta cheese.

Nutrition

Find it online: https://miameal.com/spring-vegetable-casserole-recipe/