If you want to give this a fancy name, call it a crustless quiche. For a vegetarian version, simply omit the Canadian bacon.Yield: 6 servings
Active Time: 35
Total Time: 75
- 2 tablespoons plain dry breadcrumbs
- 4 large eggs
- 1 1/4 cups 1% milk
- 1/2 teaspoon hot sauce, such as Tabasco
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 2 cups cubed whole-wheat country bread, (about 2 slices, crusts removed)
- 3 cups broccoli florets
- 2 teaspoons extra-virgin olive oil
- 4 slices Canadian bacon, diced (about 2 1/2 ounces)
- 1 medium onion, chopped
- 1 cup grated Monterey Jack, or part-skim mozzarella cheese (4 ounces)
- Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan (6-cup capacity) with cooking spray. Add breadcrumbs, tilting to coat bottom and sides.
- Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator.
- Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely.
- 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.
- Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve.
Tips & Notes
- Make Ahead Tip: Prepare through step 4. Cover and refrigerate for up to 12 hours.
Nutrition Per Serving
|fat||12 g (5 g sat, 3 g mono)|
Carbohydrate Serving 1
Exchanges 1/2 starch, 1 vegetable, 1 1/2 medium-fat protein, 1 fat