Spring Millet Bake

gluten free and vegetarian millet, asparagus, chanterelle mushroom, egg, cheese bake for brunch

On a rainy day the promise of spring is just that--a promise. We’re still craving all that’s cozy, and this easy dish is just the thing to warm you. Its hearty millet base, savory egg custard, chanterelles, and asparagus will make your sunshine-loving heart accepting of chilly, fickle, spring. This dish is our current favorite for weekend sleepovers and brunch gatherings. We think it’s best when freshly baked.

Serves 4-6

 
  • 2cups cooked millet
  • 1teaspoon chopped fresh thyme
  • 2tablespoons extra virgin olive oil, divided
  • 112teaspoons salt, divided
  • 3tablespoons grated parmesan cheese (.75 ounces)
  • 3tablespoons grated pecorino cheese (.75 ounces)
  • 1tablespoon unsalted butter
  • 12small onion, thinly sliced
  • 14pound fresh chanterelle mushrooms, cleaned, trimmed, and cut in quarters
  • 12bunch pencil-thin asparagus, trimmed and cut in 2-inch lengths (4 ounces)
  • 4large eggs, lightly beaten
  • 1cup half and half
    1
  • Heat oven to 350 degrees. Grease an 8x8 inch or 9-inch round baking pan with olive oil, set aside.
  • 2
  • Combine the millet and thyme in a bowl with two tablespoons of the olive oil and ¾ teaspoon of the salt. Add cheeses and toss to combine. Press this mixture into the bottom of the baking pan in one even layer. Bake for 15 minutes, until the edges just begin to turn golden, set aside.
  • 3
  • Heat a medium sauté pan over medium-high heat. Add the remaining tablespoon of olive oil along with the butter. The butter will foam, once this foam subsides, add the mushroom. Sauté until the mushrooms brown slightly at the edge, about 3 minutes. Reduce the heat to medium, add the onions, toss to coat, and sauté until onions are translucent, about 4 minutes more. Add the asparagus and cook 2 minutes more. Season to taste with salt and pepper. Remove from heat and set aside.
  • 4
  • Reduce the oven temperature to 325 degrees. Beat the eggs with the half and half until well combined. Beat in remaining ¾ teaspoon salt, pour over the baked millet. Evenly distribute the cooked mushroom mixture over the top of the egg mixture. Bake until the center is just set, about 40 minutes, rotating the pan front to back halfway through baking time.