Broccoli-Cheese Pie
If you want to give this a fancy name, call it a crustless quiche. For a vegetarian version, simply omit the Canadian bacon.
Ingredients
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2 tablespoons plain dry breadcrumbs
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4 large eggs
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1 1/4 cups 1% milk
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1/2 teaspoon hot sauce, such as
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1/4 teaspoon salt, or to taste
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Freshly ground pepper, to taste
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2 cups cubed whole-wheat country bread, (about 2 slices, crusts removed)
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3 cups broccoli florets
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2 teaspoons extra-virgin olive oil
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4 slices Canadian bacon, diced (about 2 1/2 ounces)
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1 medium onion, chopped
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1 cup grated Monterey Jack, or part-skim mozzarella cheese (4 ounces)
Directions
1.
Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie pan (6-cup capacity) with cooking spray. Add breadcrumbs, tilting to coat bottom and sides.
2.
Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator.
3.
Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely.
4.
Heat oil in a medium nonstick skillet over medium-high heat. Add bacon and onion; cook, stirring often, until softened and light golden, 3 to 5 minutes. Add onion mixture and broccoli to the egg mixture; stir in cheese. Pour into the prepared pan, spreading evenly.
5.
Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve.
Tip:
Prepare through step 4. Cover and refrigerate for up to 12 hours.
Nutrition information
Calories 209, Total Fat 12 g, Saturated Fat 5 g, Monounsaturated Fat 3 g, Cholesterol 164 mg, Sodium 341 mg, Carbohydrate 14 g, Fiber 3 g, Protein 13 g, Potassium 205 mg. Exchanges: Starch 0.5,Vegetable 1,Medium-Fat Meat 1.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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