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Breakfast Veggie Crinkle Cake Recipe

Breakfast Veggie Crinkle Cake Recipe
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★★★★★

4.8 from 23 reviews

This Breakfast Veggie Crinkle Cake is a delightful savory pastry dish featuring flaky phyllo layered with a medley of thinly sliced vegetables and baked to golden perfection. Enhanced with aromatic spices and a rich milk and egg yolk custard poured over the crisp phyllo base, it offers a perfect balance of textures and flavors for a wholesome morning meal.

Ingredients

Scale

Phyllo Base and Vegetables

  • 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
  • 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

Spice and Custard 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 fresh parsley
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Preheat Oven: Heat the oven to 375°F (190°C) to prepare for baking the crinkle cake.
  2. Prepare the Skillet and Phyllo: Lightly brush a 12-inch cast-iron skillet or round baking dish with olive oil on the bottom. Lay out the phyllo sheets flat on your work surface. Working with two sheets at a time, crinkle them together gently and arrange them in a circular motion in the skillet, covering the base completely with crinkled phyllo sheets.
  3. Add Vegetables: Stuff the thinly sliced mixed vegetables in between the layers and folds of the crinkled phyllo sheets to create a textured veggie-filled base.
  4. Season and Bake Base: Drizzle 1/4 cup olive oil evenly over the top and sprinkle with a pinch of kosher salt. Place the skillet in the oven and bake for 35 to 40 minutes until the top is golden brown and crisp to the touch.
  5. Prepare Custard Mixture: While the base bakes, reduce oven temperature to 350°F (175°C) after removing the skillet. In a medium bowl, whisk together the egg yolks, whole milk, crushed fennel seeds, sweet paprika, garlic powder or granulated garlic, several grinds of black pepper, and a generous pinch of salt until well combined.
  6. Pour Custard and Bake: Pour the prepared custard mixture evenly over the baked phyllo and vegetable base. Return the skillet to the oven and bake for an additional 25 to 30 minutes until the custard is set and slightly golden.
  7. Prepare Garlic-Parsley Oil: While the crinkle cake finishes baking, combine the grated garlic, finely chopped parsley, and 2 tablespoons olive oil in a small bowl.
  8. Brush and Serve: Immediately after removing the veggie crinkle cake from the oven, use a pastry brush to spread the garlic-parsley oil evenly over the top to infuse flavor. Slice the cake into wedges and serve warm for a delicious breakfast or brunch treat.

Notes

  • You can customize the vegetable mix based on preference or seasonality, including onions, shallots, cherry tomatoes, spinach, cauliflower, or broccoli.
  • Make sure phyllo pastry is thawed overnight in the refrigerator for easy handling and layering.
  • Use a cast-iron skillet or a round baking dish to achieve even cooking and crispiness.
  • Brush the garlic-parsley oil immediately after baking to keep the flavors fresh and vibrant.
  • This dish can be served warm or at room temperature and pairs well with a light salad or fresh fruit.

Nutrition

Keywords: Breakfast Veggie Crinkle Cake, phyllo pastry recipe, vegetarian breakfast, savory phyllo pie, baked vegetable cake

Find it online: https://tastybynova.com/breakfast-veggie-crinkle-cake-recipe/