Evergreen Low Carb Bake

There was a Tuesday morning when I opened my fridge to find a handful of wilting greens and half a block of cheddar staring back at me. No bread, no pasta, just vegetables and eggs—the kind of moment that either becomes a scramble or a discovery. I threw together what would become my go-to Evergreen Low Carb Bake, and something clicked: creamy, cheesy, packed with vegetables, and ready in under an hour. It's been my answer to "what's for dinner" ever since.

I remember my friend Sarah sitting at my kitchen counter, skeptical about anything "low carb," and then asking for seconds of this golden, bubbly casserole. That moment—when someone who doesn't diet asks for more—taught me that this isn't about restriction. It's just genuinely good food that happens to fit into how we want to eat now.

Ingredients

• Broccoli florets: A quick steam tenderizes them just enough so they're not woody, but they still hold their shape in the bake.
• Baby spinach: It wilts down to almost nothing, so don't be shy with it—that's where the iron and nutrition hide.
• Zucchini, sliced: Watery vegetables work here because the egg and cream balance them out; just don't skip the slicing step.
• Spring onions: They add a bright, sharp note that keeps this from feeling too heavy.
• Shredded cheddar cheese: The backbone of flavor; don't use pre-shredded if you can help it, as it contains anti-caking agents that can make the sauce grainy.
• Grated parmesan: A small amount goes a long way toward that savory, umami depth.
• Heavy cream: This is what makes the custard creamy rather than rubbery; there's no substitute here.
• Large eggs: Four eggs bind everything together and create that silky interior.
• Garlic clove: Fresh minced garlic is worth the extra minute; jarred garlic tastes flat by comparison.
• Dried thyme and oregano: Together they echo Mediterranean kitchens without overpowering the vegetables.
• Salt, pepper, and fresh parsley: Salt brightens everything, pepper adds warmth, and parsley is the final whisper of freshness.

Instructions

Prepare your oven and pan:

Set the oven to 180°C and grease your baking dish well. This small step prevents frustration when you're trying to serve.

Steam the broccoli just right:

Three to four minutes is the magic window—you want it tender but still bright green, not army-colored. Drain it thoroughly or you'll water down the custard.

Whisk the creamy base:

Combine eggs, cream, and seasonings until smooth, then taste it. Season it the way you'd season soup; you want it flavorful because the vegetables are quiet.

Fold in the vegetables and cheese:

Stir gently so you don't break up the broccoli florets. Everything should be evenly distributed, so no one bite is all spinach and another is all cheese.

Bake until the center sets:

About 30 to 35 minutes—when a knife inserted in the middle comes out clean or with just a tiny bit of custard, you're done. The top will be golden and slightly puffy.

Rest before slicing:

Five minutes lets everything firm up enough to slice cleanly, and it's a natural pause before eating.

Save

The smell that fills your kitchen while this bakes is almost unfair—nutty from the cheese, herbal from the thyme, with something warm underneath. My kids started hanging around the kitchen at the 20-minute mark just following that smell, which is when I knew this dish had become a keeper.

Variations That Work

Swap spinach for kale or Swiss chard if that's what you have; just massage raw kale with a bit of oil first so it's less tough. Cooked chicken, diced ham, or crumbled sausage turns this into an even heartier meal. Some people add a layer of sliced tomatoes or roasted red peppers for color and brightness.

Making It Dairy-Free

Use plant-based heavy cream (oat or cashew versions work better than coconut here) and a good dairy-free cheddar alternative. The texture won't be quite as silky, but it still tastes genuinely good, and your friends with dairy sensitivity will appreciate being able to eat something this comforting.

What to Serve Alongside

This bake is rich and savory, so it loves something bright and acidic next to it. A crisp green salad dressed with lemon vinaigrette cuts through the cream beautifully, or roasted tomatoes add a sweet-savory note that feels like a complete meal.

• A handful of fresh arugula with balsamic vinegar is a five-second upgrade that tastes fancy.
• Roasted cherry tomatoes collapse into sweet, juicy bites that balance the richness.
• If you have bread-eating people at the table, crusty bread with good butter is their ticket in.

Save

This casserole taught me that the best meals are the ones that fit your life without asking for apologies. Low carb doesn't mean boring, and weeknight dinner doesn't mean scrambling.

Recipe FAQs

→ Can I substitute the vegetables in the bake?

Yes, kale or Swiss chard can replace spinach, and you can also add diced cooked chicken for extra protein.

→ How do I make this dish dairy-free?

Use plant-based cream and cheese alternatives to create a dairy-free version without sacrificing flavor.

→ What cooking tools are required for this dish?

You will need a mixing bowl, whisk, baking dish, steamer or saucepan, and basic knife and chopping board.

→ Is this meal suitable for gluten-sensitive diets?

Yes, it is naturally gluten-free, but check cheese and cream labels for any gluten traces if highly sensitive.

→ How long does the bake take to prepare and cook?

Preparation takes about 15 minutes, and baking requires 30–35 minutes for a total time of approximately 50 minutes.