Cooked vegetable filling of choice
2 large or extra-large eggs
1/2 teaspoon salt
Freshly ground pepper
1/2 cup low-fat milk
1 cup cooked Arborio or Carnaroli rice (1/2 cup raw)
1 teaspoon coarsely chopped fresh thyme leaves
2 ounces Gruy?re cheese, grated (1/2 cup, tightly packed)
1 ounce freshly grated Parmesan (1/4 cup, tightly packed)
Preheat the oven to 375 degrees. Oil a two-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper and milk. Stir in the rice, thyme, filling and the cheeses. Scrape into the baking dish.
Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm or at room temperature.
This is a typical Proven?al gratin, bound with rice and eggs. Use this recipe as a template for any gratins made of cooked vegetables.
The gratin can be made a day ahead and reheated; leftovers will be good for four or five days.