This savoury dish, laden with stretchy, flavourful cheese, is ideal for special occasions, brunches and potlucks. The prep work is minimal, leaving you extra time to sleep in and enjoy the weekend.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2012
Ingredients
Method
In skillet, melt butter over medium heat; cook asparagus and shallots, stirring occasionally, until asparagus is tender-crisp, about 6 minutes.In lightly greased 13- x 9-inch (3 L) baking dish, toss together asparagus mixture, bread, half of the cheese and the parsley.
Whisk together eggs, milk, mustard, salt and pepper; pour over bread mixture, pressing to submerge. Sprinkle with remaining cheese. Cover with plastic wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Uncover and bake in 350?F (180?C) oven until puffed, golden and set enough that centre does not jiggle when gently shaken, about 1 hour. Let cool for 10 minutes before cutting into squares.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 696 mg
- Sugars 10 g
- Protein 24 g
- Calories 392.0
- Total fat 20 g
- Potassium 488 mg
- Cholesterol 279 mg
- Saturated fat 10 g
- Total carbohydrate 30 g
%RDI
- Iron 19.0
- Folate 73.0
- Calcium 40.0
- Vitamin A 28.0
- Vitamin C 10.0
