Description

This Breakfast Veggie Crinkle Cake is a delightful savory dish featuring layers of crisp phyllo pastry stuffed with a medley of thinly sliced vegetables. Baked until golden and topped with a fragrant garlic-parsley oil, it’s perfect for a wholesome breakfast or brunch. The creamy egg and milk mixture enhances the flavors while adding a custardy texture throughout.

Ingredients

Scale

Pastry and Oil

8 ounces (226g) store-bought phyllo pastry, thawed in the fridge overnight
1/4 cup extra virgin olive oil, plus more for greasing and topping
Kosher salt, to taste

Vegetables

2 cups thinly sliced mixed vegetables:

1/2 small red bell pepper
1/2 small Yukon gold potato
1/2 small carrot
1/2 small zucchini
1/2 small leek

Optional additional veggies: onion, shallots, cherry tomatoes, spinach, cauliflower, broccoli, etc.

Egg Mixture

1 1/4 cups whole milk
4 egg yolks
1 teaspoon fennel seeds, roughly crushed
1 teaspoon sweet paprika
1 teaspoon granulated garlic or 1/2 teaspoon garlic powder
Black pepper, to taste
Pinch of kosher salt

Topping

2 garlic cloves, grated
1/3 cup finely chopped parsley
2 tablespoons olive oil

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Instructions

Preheat Oven: Heat your oven to 375°F (190°C) to prepare for baking the crust and vegetables.
Prepare Skillet and Phyllo Baseline: Brush a 12-inch cast-iron skillet or a round baking dish with olive oil on the bottom. Open the thawed phyllo package and lay the sheets flat on your work surface. Working with two sheets at a time, crinkle them together gently to create a textured effect and arrange these crinkled sheets in a circular pattern in the skillet, covering the bottom completely.
Layer Vegetables: Stuff the thinly sliced mixed vegetables evenly in between the layers of phyllo sheets within the skillet, distributing them well to ensure every bite has some veggie goodness.
Drizzle Oil and Season: Drizzle 1/4 cup of olive oil over the top of the assembled phyllo and vegetable layers, then sprinkle with a pinch of kosher salt all over the top for seasoning.
Bake Crust and Veggies: Place the skillet in the preheated oven and bake for 35 to 40 minutes, or until the phyllo is golden brown on top and crispy to the touch.
Reduce Oven Temperature: Once baked, remove the skillet from the oven and reduce the oven temperature to 350°F (175°C) to prepare for the custard baking step.
Prepare Egg Mixture: In a medium bowl, whisk together the egg yolks, whole milk, roughly crushed fennel seeds, sweet paprika, granulated garlic (or garlic powder), a few cracks of black pepper, and a generous pinch of kosher salt until well combined.
Pour Custard Over Crust: Slowly pour the prepared egg and milk mixture evenly over the baked phyllo and vegetable base in the skillet.
Bake the Cake: Return the skillet to the oven and bake for an additional 25 to 30 minutes, or until the custard is set and slightly golden around the edges.
Prepare Garlic-Parsley Oil: While the cake bakes, combine grated garlic, chopped parsley, and 2 tablespoons of olive oil in a small bowl.
Brush and Serve: Once the cake is out of the oven, immediately brush the garlic-parsley oil generously over the top using a pastry brush. Slice the veggie crinkle cake into wedges and serve warm for a delicious breakfast or brunch treat.

Notes

Feel free to customize the vegetables used based on seasonality and preference; cherry tomatoes or spinach add great flavor and color.
For a dairy-free version, substitute whole milk with a plant-based milk alternative and check phyllo pastry ingredients.
Ensure phyllo pastry is thawed completely in the fridge overnight to prevent tearing while crinkling and layering.
Use a well-oiled skillet to prevent sticking and help achieve a crispy base.
Leftovers can be refrigerated and reheated gently in the oven to maintain crispiness.

Nutrition

Serving Size: 1 slice (1/6 of cake)
Calories: 280 kcal
Sugar: 4 g
Sodium: 320 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 110 mg