Breakfast Veggie Crinkle Cake – Carolina Gelen
A savory and delightful crinkle cake featuring layers of crisp phyllo pastry filled with sautéed vegetables and a rich custard base.
Equipment
- Baking dish
- Skillet
- Whisk
Ingredients
Pastry and Filling
- 8 ounces store-bought phyllo pastry thawed
- ¼ cup extra virgin olive oil plus more for greasing and topping
- Kosher salt
- 2 cups thinly sliced mixed vegetables (e.g., red bell pepper, Yukon gold potato, carrot, zucchini, leek)
- 1 ¼ cups whole milk
- 4 egg yolks
- 1 teaspoon fennel seeds roughly crushed
- 1 teaspoon sweet paprika
- 1 teaspoon granulated garlic
Instructions
Preparation Steps
- Prepare the phyllo pastry by ensuring it’s thawed overnight in the fridge. Keep the sheets covered with a slightly damp kitchen towel while working to prevent drying out.
- Thinly slice the mixed vegetables. Sauté them in ¼ cup of extra virgin olive oil over medium heat for 8-10 minutes until tender-crisp. Season generously with kosher salt.
- Craft the custard base by whisking together 1 ¼ cups whole milk and 4 egg yolks. Stir in the crushed fennel seeds, sweet paprika, and granulated garlic until evenly distributed.
- Assemble the crinkle cake by lightly greasing a baking dish with olive oil. Layer 6-8 sheets of phyllo pastry, brushing each with olive oil and allowing them to naturally crinkle and overlap.
- Evenly distribute the sautéed vegetables over the phyllo base. Gently pour the custard mixture over the vegetables and phyllo, ensuring it seeps into the layers. Drizzle the top with more olive oil.
- Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until golden brown, puffed, and the custard is set. Let cool slightly before slicing and serving.
Notes
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition
Serving: 1slice
Tried this recipe?Let us know how it was!