Blossom, Goat Cheese and Egg Cassarole


20140727-063057-23457783.jpgThis was loosely inspired by Patricia Wells, in the fact that it has similar ingredients, but that is where is stops. This is a Zuk blossom and goat cheese casserole with some egg poured over the top to hold it together. This dish is rich and tangy from the goat cheese with a sweet hint of the Zuk blossom.

1 TBSP olive oil
1 small onion, sliced thin
30 squash blossoms, stamen removed
Espelette pepper
6 oz mild soft goat cheese
2 TBSP finely grated Pamegiano
4 eggs, lightly beaten

Preheat oven up 425. Spray a loaf pan with olive oil.

In a small skillet, warm oil over medium heat, add onions and cook until soft.

Line the bottom of the loaf pan with 1/3 of the squash blossom so they overlap and cover the bottom. Crumble 1/2 the goat cheese over the blossoms, add 1/2 the onions, sprinkle with Espelette pepper and salt. Put down next 1/3 of blossom, layer with the remaining goat cheese and onion. Season with Espelette and salt. Lay down the last 1/3 of a blossoms the sprinkle with parmigiano. Pour the beaten eggs over the top and tap the pan on the counter a few times so the eggs seep down.

Bake for 20 minutes.

Serves 2 – 4



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