• ½ cup grilled spinach (or shredded zucchini, red pepper)
• ¾ cup grilled mushrooms
• 6 large eggs, lightly beaten
• 1½ cups of heavy cream
• ¾ tsp salt
• ¼ tsp black pepper
• 1½ cups grated cheddar & herb cheese
• 1½ cup + 2 tbsp breadcrumbs
• 1 package smoked salmon
• cherry tomatoes
• chives
• 9 x 13 x 2" buttered casserole dish

1. Prepare buttered casserole dish by covering with 2 tbsp breadcrumbs
2. Grill spinach and mushrooms, cool to room temperature, drain any liquid
3. Mix eggs, cream, salt, pepper. Add grated cheese, mushrooms and spinach to egg mix
4. Add 1½ tsp of dried or 2½ tsp fresh chives.  Fold in ½ cup seasoned breadcrumbs and mix thoroughly. (Breadcrumbs should include rosemary among other herbs.) Mixture will be thick and grainy like cornbread batter. Pour and spread evenly into the casserole dish to 1½" thickness
5. Bake at 350° for 30-40 minutes until deep golden brown but not dark.  When finished it will look firm like cornbread.  Finished pieces should be moist but not mushy
6. Let cool 5 minutes or slightly less. While it is cooling, warm the goat cheese in the oven until soft and creamy, 2-3 minutes
7. Remove the casserole from the oven, slice into squares, cut crusts off the corner pieces.  Top with smoked salmon and a dollop of goat cheese. Garnish with cherry tomatoes

NOTE: Dish can be prepared a day in advance and/or frozen. It may also include other herb garnishes, cheeses or vegetables such as broccoli, grated onions, winter squash, seasoned carrots, even drained left-over soups can be added to the mix (using extra breadcrumbs to achieve desired consistency). It can be baked in individual ramekins or mini-loaf pans.