How do you get through a bumper crop of arugula? We love it in salads, but when you get it in your CSA and from your own yard, its time to get creative. Hence this vegetarian casserole was born. It is a bit like a denser, crustless quiche.
I used past year’s Slow Roasted Roma Tomatoes (done like this) from our freezer, but if you don’t have those, sun-dried tomatoes would work instead.
I blitzed two large bunches of arugula in the food processor for my “2 cups finely chopped.” It could take a couple cups more if you wish.
The leftovers are just as good, so don’t worry about this recipe making too much.
Cheddar Arugula Casserole Recipe
butter for greasing pan
1 Tablespoon avocado oil
2 cups finely chopped arugula
1 cup roasted or sun dried tomatoes (chopped)
Sea salt and freshly ground pepper
9 large eggs
6 scallions, chopped
6 garlic cloves, minced
4 cups cheddar cheese
1/2 teaspoon of freshly grated nutmeg
Tabasco sauce (optional)
Flakey sea salt for serving
Grease a 2 quart casserole or gratin dish with butter.
Preheat the oven to 350ºF.
Add the chopped arugula to the dish with some salt and pepper. Drizzle with one tablespoon of avocado oil and stir to combine. Bake the arugula 10 minutes, until it softens.
Meanwhile, in a large bowl, whisk the eggs and add in the scallions, garlic, cheddar, nutmeg, 1/4 teaspoon of pepper, and two dashes of Tabasco.
Pour the mixture into the dish on top of the arugula and stir to combine. Smooth the top.
Bake until it is golden brown and the eggs are set, 40-45 minutes.
Let it cool slightly, then cut it into squares and serve warm.