Paleo Spiced Breakfast Casserole with Potato and Swiss Chard
Why This Recipe Works
Our ideal egg casserole had to have a creamy, custardy egg base and a healthy dose of perfectly cooked vegetables. We knew we would have to make our custard without dairy, so we set out to find a substitute. We first tried mixing coconut and almond flours with water and whipping the mixtures into our eggs, but the resulting casseroles turned out spongy or grainy. Next we decided to try incorporating a paste made from softened and pureed cashews, which had made a perfect creamy element in recipes like our Spinach and Bacon–Stuffed Mushrooms. We tested varying amounts of the cashew puree and found that just 1/2 cup provided the perfect amount of creaminess and structure. Now our custard-like base could easily support an abundance of hearty vegetables. We packed our casserole with plump, sweet pan-roasted cherry tomatoes and earthy Swiss chard, and added more flavor with onion, garlic, and curry powder for deep, nutty richness. Chicken broth also added a savory note to the dish that complemented the flavors better than water. To ensure that our casserole was fully cooked but not overdone, we baked it until the center was fully puffed and just set, with a lightly browned top.