Recipe by spanishdona
"I found this savory loaf recipe in the Alsace region of France. It is wonderfully moist, and because of the density of the veggie mixture, it doesn't rise too much. So be sure to pour all of the batter into the pan. You can add or substitute other veggies of your choice. And enjoy!"
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green bell pepper, diced
tomato, seeded and diced
salt and pepper to taste
1 1/4 cups
1 1/2 cups
shredded Swiss cheese
Really enjoyed the taste of the bread! Unfortunately 45 minutes at 375 was nowhere CLOSE to what I needed to bake it. I ended up baking it around 75 minutes and it still needed to be baked longer.(I have yet to do that). You might want to reduce the amount of oil in the bread. I make bread regularly and for the amount of flour this recipe calls for (along with the milk, 3 eggs and 1/3 cup of oil there is really too much moisture. A few tbls of oil is sufficient if used at all because the veggies will have oil and water from cooking. If you want a crispy crust pour a few tabls of melted butter on top of the loaf after pouring the batter into the loaf pan. Otherwise great flavor and thanks for sharing!
This is tasty. I used some red onion instead of a shallot and had a little mexican blend cheese i used as well as a couple of wedges of laughing cow swiss cheese. I completely forgot to salt and pepper the veggie mixture and yes it needed it. Still good w/o it but next time I'll remember
This was wonderful. It is more like a cheesy bread loaf with vegetables (rather than a vegetarian version of meatloaf, which I was concerned it might be). The cheese makes it fantastic! It is more mild flavors so I found it better when paired with a strongly flavored side dish. I made it as written, next time I might try it with more bell peppers or even a jalepeno to give it more of a kick.
This is one of my new favorite dishes. I must admit I've yet to make it the way the recipe advises though.... This dish lends itself very well to altering. My parents weren't too impressed with it (my dad is a big meat and potatoes guy) until I started pointing out all the leftover veggies in the bread. It's a great way to use up leftovers. I keep a tub in the freezer and stash whatever is left after dinner there. As long as the veggies I'm using are similar enough to the texture of the ingredients called for, it works.
I tried this today and substituted the courgette with mushrooms. Very tasty result and not breadlike at all. I will use a sharper cheese next time.
Amazing, it was delicious. Thank you so much!
Made this for the first time last weekend with some homemade pumpkin soup. They went great together. I think it needs more salt, but that is of course to taste. We are going to add diced jalapeno when I make it again this weekend!
This is good - needs a decent amount of salt added, though (1 1/2 tsp. I would say). I threw in some herbs as well for added flavour. Cooks well in 45 mins, could even take it out at 40. Used 4 eggs and no added oil.
* Percent Daily Values are based on a 2,000 calorie diet.
French Veggie Loaf
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 300
** Calories from Fat: 183
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