“This is a wonderful light dinner served with a side salad, or great served as a brunch also. It is delicious served warm or hot, and just as delicious served cold too! You can also make this in a spring form pan for a nicer presentation, and cut into a wedge shape. Serving size is only estimated, it depending on how large you slice the pieces. If desired green olives may be substituted for the black, or use both!”
READY IN:
1hr
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Set oven to 350°F.
  2. Grease a 9 x 5-inch loaf pan or a 8 x 4-inch loaf pan.
  3. In a large bowl, blend together flour, baking powder and garlic powder.
  4. Stir in the water or vegetable bouillon, oil, half and half cream and eggs; mix well to combine.
  5. Fold in the green onions or scallions (if using) olives, roasted peppers (or sun dried tomatoes if using) salt, pepper, dill and shredded cheeses; mix to combine well.
  6. Transfer/spoon into prepared loaf pan.
  7. Sprinkle with grated Parmesan cheese and paprika.
  8. Bake for 45-50 minutes, or until set.
  9. If serving this hot, allow to cool slightly before cutting and serving.
  10. Refrigerate if serving later to serve cold.

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