1. Clean, wash, grate, or finely chop/cut up all the vegetables. Mix in a large bowl.
2. Whisk 3 eggs and 1 cup of milk and mix through the vegetables, then add the Panko, Hollandaise Sauce (optional), Cheddar Cheese, as well as the dill and blend through.
3. Use a large ovenproof dish, add the oil, and paint the entire bottom and sides.
4. Spoon the vegetables in the dish, spread it out even, and flatten the top.
5. Break the fetta into small pieces and push it randomly into the veggies, but it should still be visible.
6. Whisk the other 3 eggs and 1 cup of milk (*** See Bakers Note below) in the bowl you had the veggies to make sure you get all the veggies out of the bowl.
7. Lightly drizzle this mixture over the veggies in the dish and bake at 350F/180C for ±30 minutes then turn up the heat to around 400F/200C and continue to bake for another ±60-90 minutes depending on your oven until cooked through and it has a nice brown top and fully set.
8. It would help if you decided how crunchy you prefer the veggies should be. We prefer it on the crunchy side but if you wish, continue to bake as long as required to suit your needs.
9. Cut into blocks and serve with your main course.
10. We served it oven-baked chicken drumsticks as we already had the oven going.

Bakers Note:

• As I made this by the seat of my pants, I will make a slight modification next time and instead of the second cup of milk, only use ¼ cup of milk and ± ½ cup of flour to make a slurry as this will help to bind it better.  I love to experiment so this will be what I will try next, but it’s totally an extra way of getting basically the same results.
• No recipe was used, as I used whatever I found in the pantry and fridge.