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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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If you want to give this a fancy name , call it crustless quiche. For a Vegetarian version of this satisfying family supper, simply omit the Canadian Bacon. Note: To make ahead; Prepare through step 4. Cover and refrigerate for up to 8 hours or overnight. The recipe comes from Eating well winter 2004. Ingredients:
2 tablespoons plain breadcrumbs |
4 large eggs |
1 1/4 cups 1% low-fat milk |
1/2 teaspoon hot sauce (tabasco) |
1/4 teaspoon salt (or to taste) |
fresh ground black pepper |
2 cups cubed whole wheat bread (2 slices, crust removed) |
3 cups broccoli florets |
2 teaspoons extra virgin olive oil |
4 slices canadian bacon, diced (remove for vegetarian) |
1 medium onion, chopped |
1 cup grated monterey jack cheese (4-ounces) or 1 cup part-skim mozzarella cheese (4-ounces) |
Directions:
1. Preheat oven to 350 degrees; coat a 9-inch deep-dish glass pie pan with cooking spray; add breadcrumbs, tilting to coat sides.
2. Whisk eggs, milk, hot sauce, salt and pepper in a large bowl; Add bread and stir to coat, set aside in 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 mediun nonstick skillet over medium-high heat; add bacon and onion; cook, stirring often, until softened and light golden, 3 to 5 minutes.
5. Add the onion mixture and broccoli to the egg mixture; stir in cheese; pour into the prepared pan spreading evenly.
6. Bake the pie until light golden and set, 45 to 50 minutes; let cool slightly, cut into wedges and serve.
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