PREP TIME
30 mins
30 mins
COOK TIME
1 hrs 15 mins
1 hrs 15 mins
SERVINGS
2
2
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Preparation
- Prepare a loaf pan rubbed with softened butter. Preheat oven to 350°
- Heat oil in pan. Sauté vegetables slightly.
- Keep milk warm on the stovetop.
- In a large bowl, whisk together flour, baking powder, salt and seasonings. Beat in eggs and olive oil, then beat in the warm milk. Stir in sautéed vegetables, sun dried tomatoes, feta and Gruyere cheese.
- Bake 45-55 minutes, until the top is golden brown. Place the loaf on a cooling rack 15-20 minutes before removing from the pan.
Ingredients
- 2 t olive oil
- 1 ¾ cup flour
- 2 T baking powder
- 1 t salt
- ¼ t freshly ground
- black pepper
- 3 large eggs
- ⅓ cup milk, warmed
- 2 oz. crumbled feta cheese
- ⅓ cup olive oil
- 6 ounces grated Gruyere cheese
- ⅓ cup minced Traina Sun Dried Tomatoes, refreshed in warm water for 15 minutes, then drained well
- 6 ounces – chef’s choice veggie combination…such as quartered artichoke hearts, green onions, sliced olives, zucchini bits, baby spinach
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