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Photo: Luana Carretto
Ingredients
For the pastry
4 handfuls dry or leftover bread, in 1 x 1 cm cubes
Olive oil
Salt and pepper
Herbs of your choice (optional)
Water
For the filling
1 onion
2 cloves of garlic
As many leftover vegetables as you can fit in your baking tray, for example: spinach, leak, mushrooms and many more
2 eggs
2 handfuls grated semi-hard cheese, for example: gouda, cheddar or gruyere
Salt and pepper
Herbs of your choice, recommended: rosemary, oregano or cumin
Nuts or seeds (optional)
Method
Preheat the oven to 175 °C and line a baking tray with baking paper. Cut the bread in small cubes of about 1 x 1 cm and add a generous pour of olive oil, salt, pepper and herbs. Mix everything and slowly add water and knead until the mixture becomes sticky enough to hold a shape. Press a thin layer of dough all along the bottom and sides of the lined baking tray. Bake this base for 15 mins in the preheated oven or until dry to the touch. In the meantime dice up the onion and garlic and sauté in a large frying pan. Once the onions are translucent, add the other veggies and spice them up to your own taste. Let them sizzle at medium heat until some of the moisture has evaporated from the veggies and they become a bit sticky. In a separate bowl, mix the eggs and grated cheese, then throw the sautéed veggies in the mix. Pour into the pre-baked pastry and sprinkle with nuts or seeds (if using). Bake golden-brown for another 20 mins or until a knife comes out clean. Serve hot or cold with a seasonal salad. Even more delicious as leftovers the next day!