The Veggie Boule Recipe

Prepare and hollow boule

Preheat oven to 350°F (175°C). Using a serrated knife, slice a 1–1.5 inch thick lid from the top of the boule and set aside. Carefully remove the soft bread interior (crumb) leaving a 3/4-inch thick shell all around, being careful not to puncture the crust. Reserve 1 cup of torn bread pieces for dipping or breadcrumbs if desired.

Brush the inside of the hollowed boule and the cut underside of the lid lightly with 1 teaspoon olive oil or melted butter to help prevent sogginess.

Place the hollowed boule and lid on a baking sheet, open side up, and bake for 8 minutes to dry slightly and firm the shell. Remove from oven and set aside; oven remains on.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion and cook 2–3 minutes until translucent.

Add red bell pepper, zucchini and mushrooms. Cook, stirring occasionally, 4–5 minutes until vegetables are softened and any released liquid has evaporated.

Add minced garlic and chopped spinach and cook 30–60 seconds until fragrant and spinach wilts. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove vegetables to a bowl and let cool slightly.

In a mixing bowl whisk together 6 large eggs, 1/2 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper and chopped chives until smooth and slightly frothy. Taste and adjust seasoning if needed.

Stir the cooked vegetable mixture into the egg mixture. Add 3/4 cup of the shredded cheddar, 1/4 cup mozzarella, and half of the Swiss (reserve remaining cheeses for topping). Stir to combine so the veggies are evenly distributed.

Pour the egg, vegetable and cheese mixture into the prepared bread boule, filling to about 3/4 full to allow eggs to expand. If you have any remaining egg mixture, bake it in a buttered small ramekin alongside.

Top the filled boule with the remaining shredded cheddar, mozzarella and Swiss to create an even cheese layer.

Place the baking sheet with the filled boule on the middle rack of the preheated 350°F (175°C) oven. Bake 25–30 minutes, or until the eggs are set but still slightly jiggly in the center and the cheese is melted and golden on top. If the bread crust browns too quickly, tent loosely with foil.

Remove from oven and let rest 5–7 minutes so the filling sets further. Replace the bread lid.

Optionally brush the top crust with 2 tablespoons melted butter or the reserved melted butter for shine and extra flavor.

Garnish with chopped parsley. To serve, cut the boule into wedges or scoop portions with a large spoon. Serve warm with reserved bread pieces for dipping.