Crispy Ham Vegetable Casserole

Ingredients

Metric

Imperial

1	1	small onion, finely chopped
15 ml	1 tbsp	olive oil
4	4	cloves garlic, minced
400 g	14 oz	rotisserie ham, diced
250 ml	1 cup	small broccoli florets
12	12	blanched asparagus spears, cut into segments
1	1	red pepper, diced
125 g	5/8 cup	grated cheddar
125 g	5/8 cup	grated mozzarella
4	4	eggs
125 ml	1/2 cup	35% cooking cream
65 ml	1/4 cup	milk
1	1	Salt and pepper to taste
250 ml	1 cup	Panko crumbs
125 ml	1/2 cup	grated parmesan
45 ml	3 tbsp	melted butter

Preheat oven to 375°F (190°C).
In a pan, cook the onion in the olive oil until soft. Add the garlic and ham and cook until lightly browned.
In a large bowl combine the ham, broccoli, asparagus, red pepper, cheddar and mozzarella. Spread the mixture evenly in a buttered baking dish.
In another bowl, beat the eggs and add the cream and milk seasoned with salt and pepper.
Pour the liquid mixture over the ingredients in the baking dish.
Mix together the Panko and parmesan cheese.
Spread the crumb mixture evenly over the dish. Drizzle over with the melted butter.
Bake in a preheated oven for about 35-40 minutes, or until the topping is well browned and the eggs are fully cooked.
Remove from oven and let rest 10 minutes before serving.