French Veggie Loaf

French Veggie Loaf

26
spanishdona 2

"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!"

Ingredients

1 h 45 m servings 300 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x5-inch loaf pan.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir shallot, garlic, green bell pepper, eggplant, tomato, and zucchini until soft, 10 to 15 minutes. Season vegetables with a sprinkling of salt and black pepper as they cook.
  3. Whisk self-rising flour with eggs and milk in a large mixing bowl until smoothly combined; whisk in olive oil. Gently fold vegetables into flour mixture; stir in Swiss cheese. Pour batter into the prepared loaf pan.
  4. Bake loaf in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Let cool 10 minutes in the pan before removing to finish cooling on a wire rack; slice when cooled.
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Reviews

26
  1. 32 Ratings

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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 longe...

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...

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 mo...

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 ...

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 jalape...

So last night I ate it right out of the oven. Delish. Then I had it for lunch cold out of the fridge with some red pepper sauce on top, very quiche-like, but also delish. Now I'm eating it for d...

I made this twice. I varied it by using pepper jack cheese the second time. Both efforts were outstanding and delicious. I increased (doubled it) the amount of oil used to sauteed the veggies an...

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 wi...

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.