Autumn Chicken Mushroom Bake with Cauliflower and Mountain Cheese
A hearty autumn casserole made with tender chicken, mushrooms, leek and cauliflower, topped with a savoury cream and egg custard and mountain cheese. Low in carbs, high in vegetables and rich in protein, it is really filling.
By yumbelo · 2 servings · 40 minutes
Ingredients
- 300 g Chicken breast fillet
- 200 g Mushrooms
- 300 g Cauliflower
- 100 g Leek
- 1 pc Onion
- 2 pc Eggs
- 150 ml Cream
- 60 g grated mountain cheese
- 1 tbsp Olive oil
- 10 g Butter
- 1 tsp dried thyme
- 1 pinch Nutmeg
- Salt
- Pepper
Method
- Preheat the oven to 200 °C top and bottom heat and grease a small casserole dish.
- Break the cauliflower into small florets and blanch in salted water for about 3 minutes, then drain and let it dry.
- Cut the chicken breast fillet into bite-sized cubes, season with salt and pepper and fry in olive oil in a pan for 4 to 5 minutes on all sides. Remove.
- Dice the onion, slice the mushrooms and cut the leek into thin rings. Melt the butter in the same pan, fry the onion and mushrooms for 4 minutes, then add the leek and thyme and fry for 2 more minutes.
- Whisk the eggs with the cream, 40 g of the mountain cheese, nutmeg, salt and pepper in a bowl.
- Spread the chicken, vegetables and cauliflower in the casserole dish, pour the custard over them and sprinkle with the remaining mountain cheese.
- Bake the casserole in the preheated oven for 20 to 25 minutes, until the top is golden brown and the custard has set. Let it rest briefly and serve hot.