Breakfast Veggie Crinkle Cake - Carolina Gelen
This savory veggie crinkle cake will be a show stopper and a crowd pleaser at your next brunch party. Bonus, it all comes together in one skillet!
Ingredients
- 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
- 2 cups thinly sliced mixed vegetables
- 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
- 2 garlic cloves, grated
- 1/3 cup finely chopped parsley
Directions
- 1
Heat the oven to 375°F (190°C).
- 2
Make the veggie crinkle cake: Brush a 12-inch cast-iron skillet or round baking dish with oil on the bottom.
- 3
Open the phyllo package and lay the phyllo sheets flat on your work surface. Working with 2 phyllo sheets at a time, crinkle the sheets together and arrange them in a circular motion in the skillet. Repeat with the remaining phyllo sheets until the base of the skillet is completely covered in crinkled phyllo.
- 4
Stuff the sliced veggies in between the phyllo sheets.
- 5
Drizzle 1/4 cup of olive oil on top and season with a pinch of salt all over the top. Place in the oven for 35 to 40 minutes, or until golden on top and hard to the touch.
- 6
Remove the cake from the oven and reduce the heat in the oven to 350°F (175°C).
- 7
In a medium bowl, combine the yolks, milk, fennel, paprika, garlic, a few cracks of black pepper and a hefty pinch of salt.
- 8
Pour the mixture over the baked crinkled phyllo and veggies.
- 9
Return the skillet to the oven and bake for 25 to 30 minutes.
- 10
Meanwhile, in a small bowl, combine the garlic, parsley, and 2 tablespoons olive oil.
- 11
Brush the garlic and parsley using a pastry brush all over the top of the veggie crinkle cake as soon as it comes out of the oven.
- 12
Slice the veggie crinkle cake into wedges and serve warm.