Vegetable & Cheese Egg Bake with Creamy Dill-Yogurt Sauce

This Vegetable & Cheese Egg Bake blends layers of sautéed potatoes, onions, mushrooms, and cauliflower with a rich egg-and-cream custard, all topped with melted cheese and baked to golden perfection. Served alongside a tangy dill-yogurt and chili sauce, it’s a satisfying yet light dish ideal for brunch, dinner, or entertaining. Ready in under an hour, it showcases fresh produce in a comforting, family-friendly format.

Cooking Time

Preparation: 15 minutes
Baking: 20–25 minutes at 180 °C (360 °F)
Sauce Prep: 5 minutes
Total Active Time: 40 minutes
Total Elapsed Time: 55 minutes

Ingredients

• 3–4 potatoes, peeled and thinly sliced

• 1 onion, finely chopped

• 2 tbsp olive oil

• 150 g mushrooms, sliced

• 200 g cauliflower florets

• Salt, sweet paprika, and pepper, to taste

• 4 eggs

• 120 ml cream

• 150 g cheese (cheddar or mozzarella), grated

• For the Sauce: 3 tbsp Greek yogurt, 1 tsp hot chili sauce, ½ cucumber (diced), chopped dill, sliced green onions, salt, paprika

Step-by-Step Cooking Directions

1. Preheat & Prep Veggies: Preheat your oven to 180 °C (360 °F). Grease a 20×20 cm baking dish with olive oil.

2. Sauté Potatoes & Onions: In a large skillet over medium heat, warm 1 tbsp oil. Add potato slices in batches, seasoning lightly with salt and paprika. Cook 4–5 min per side until edges begin to crisp. Transfer to the dish. In the same pan, sauté onions 3–4 min until translucent; layer over potatoes.

3. Cook Mushrooms & Cauliflower: Add remaining oil, sauté mushrooms 4 min until browned. Stir in cauliflower florets and season with garlic powder, paprika, and salt. Cook 5 min until cauliflower is just tender; layer atop onions.

4. Make Custard: Whisk together eggs and cream with a pinch of salt and pepper. Pour gently over the layered vegetables, ensuring even coverage.

5. Add Cheese & Bake: Sprinkle grated cheese over the top. Bake for 20–25 min until the custard sets and cheese is melted and golden.

6. Prepare Sauce: While baking, mix Greek yogurt, chili sauce, diced cucumber, chopped dill, green onions, a pinch of salt, and paprika in a bowl.

7. Serve: Let the bake rest 5 min, then slice into squares. Drizzle individual portions with the dill-yogurt sauce or serve it on the side.

Nutritional Information

Per serving (1 of 6):
Calories: 320 kcal | Protein: 15 g | Fat: 20 g (Sat: 10 g) | Carbs: 18 g (Fiber: 3 g; Sugars: 4 g) | Sodium: 420 mg

The Origins and Popularity of the Recipe

Egg-and-vegetable bakes trace back to Mediterranean frittatas and French gratins, where seasonal produce and eggs create one-dish meals. Variations surfaced across Europe, incorporating local cheeses and herbs. Today, social-media–friendly casseroles like this showcase home cooks’ love for easy, layered bakes that highlight both fresh vegetables and comfort-food flavors.

Reasons Why You’ll Love the Recipe

• One-Pan Simplicity: Layers of flavor without extra dishes.
• Make-Ahead Friendly: Assemble in under 15 minutes and bake later.
• Family-Approved: Mild spices and cheese win over kids and adults.
• Versatile: Works for brunch, dinner, or meal prep lunches.
• Balanced: Protein, vegetables, and dairy in each slice.

Health Benefits

• High in Protein: Eggs and cheese support muscle repair and fullness.
• Vegetable-Rich: Potatoes, mushrooms, and cauliflower provide fiber and micronutrients.
• Healthy Fats: Olive oil and dairy fats aid nutrient absorption.
• Probiotic Boost: Greek yogurt in the sauce enhances digestion.
• Antioxidants: Paprika and dill deliver anti-inflammatory phytonutrients.

Serving Suggestions

• Pair with a crisp green salad dressed in lemon vinaigrette.
• Serve alongside crusty bread or garlic toast for dipping.
• Offer extra chili sauce for spice lovers.
• Enjoy with a chilled glass of rosé or sparkling water.

Common Mistakes to Avoid

• Crowding the Pan: Cook potatoes in batches to ensure crisp edges.
• Under-draining Veggies: Pat cauliflower and cucumbers dry to prevent sogginess.
• Over-mixing Custard: Gently pour eggs to maintain layers.
• Skipping Rest: Allow the bake to set 5 minutes before slicing to keep squares intact.

Pairing Recommendations

• Beer: A Belgian witbier complements the creamy bake.
• Wine: A dry Sauvignon Blanc balances rich cheese.
• Non-Alcoholic: Sparkling mint-lemon water refreshes the palate.

Cooking Tips

• Uniform Slices: Use a mandoline for even potatoes.
• Room-Temp Eggs: Ensure eggs and cream are not fridge-cold for a smoother custard.
• Herb Swap: Mix in chives or parsley for extra freshness.
• Test Doneness: Insert a knife—custard should come out clean.

Similar Recipes to Try

• Zucchini & Feta Frittata: Swap in zucchini and crumble feta for Greek flair.
• Mushroom & Spinach Quiche: Bake in a crust for handheld slices.
• Mexican Egg Bake: Add chorizo, peppers, and pepper jack cheese.
• Potato-Leek Gratin: Thinly slice leeks and layer with cream and cheese.

Variations to Try

• Spicy Heat: Stir in diced jalapeños or cayenne pepper.
• Meaty Addition: Layer cooked sausage or ham between vegetables.
• Vegan Version: Use silken tofu and nondairy yogurt; dairy-free cheese.
• Low-Carb Twist: Replace potatoes with cauliflower slices.

Ingredient Spotlight

Cauliflower: Low in calories yet rich in fiber, vitamin C, and antioxidants. When baked in a custard, it softens perfectly and absorbs surrounding flavors, adding bulk without excess carbs.

Conclusion

This Vegetable & Cheese Egg Bake delivers irresistible layers of crispy potatoes, tender veggies, and creamy custard, all crowned by molten cheese and a bright dill-yogurt sauce. Quick to prepare and endlessly customizable, it’s destined to become a go-to for weekday dinners, brunch spreads, and potluck gatherings. Gather around the table and savor the harmony of textures and flavors in every bite.

10 Comprehensive FAQ Section

1. Can I use other vegetables?
   Yes—broccoli, bell peppers, or zucchini work well. Adjust sauté times.

2. What if I don’t have cream?
   Substitute milk mixed with a little extra egg yolk for richness.

3. Is this gluten-free?
   Omit paprika thickeners; ensure cheese and sauces contain no gluten additives.

4. Can I make it ahead?
   Assemble, cover, and refrigerate up to 8 hours; bake from cold, adding 5 minutes.

5. How do I prevent sogginess?
   Pat drained cauliflower and cucumbers dry; don’t overcrowd the pan.

6. My bake collapsed—why?
   Probably underbaked or opened the oven too early; bake until custard is fully set.

7. Can I freeze leftovers?
   Freeze cooled portions in airtight containers for up to one month; reheat in oven.

8. What cheese melts best?
   Mozzarella, Monterey Jack, or mild cheddar offer smooth, gooey textures.

9. How spicy is the sauce?
   Mild—add more chili sauce or fresh jalapeño for extra heat.

10. Why no crust?
    This is a crustless bake for simplicity—add a blind-baked pastry shell if desired.