Torta Salgada de Liquidificador (Savory Brazilian Blender Casserole)

It can be served at lunch, for an afternoon snack, or for dinner.



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch springform pan with 1 teaspoon butter. Dust with 1 teaspoon flour, shaking out excess.

Step: 2

Combine milk, 1 cup flour, eggs, Parmesan cheese, 1 tablespoon oil, baking powder, and nutmeg in a blender; blend until batter is smooth, about 1 minute. Pour into prepared pan.

Step: 3

Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium heat until butter is melted. Add leeks, fennel, and salt; cook and stir until softened, about 2 minutes. Spoon over batter in the pan. Arrange Brie cheese on top.

Step: 4

Bake in the preheated oven until center is firm and edges start to brown, 18 to 20 minutes. Let cool in the pan, 10 minutes. Run a knife around the edge of the pan to loosen edges and release the sides. Cut into slices.


Per Serving: 475 calories; protein 17.9g; carbohydrates 36.7g; fat 29g; cholesterol 146.4mg; sodium 777.9mg.

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