If you want to give this a fancy name, call it a crustless quiche. For a vegetarian version, simply omit the Canadian bacon.
- 2 tablespoons plain dry breadcrumbs
- 4 large eggs
- 1 1/4 cups 1-percent 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 degrees F. Coat a 9-inch deep-dish pie pan (6-cup capacity) with cooking spray. Add the breadcrumbs, tilting to coat the bottom and sides.
Whisk the eggs, milk, hot sauce, salt and pepper in a large bowl. Add the bread and stir to coat. Set aside in the refrigerator.
Steam the broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely.
Heat the oil in a medium nonstick skillet over medium-high heat. Add the bacon and onion; cook, stirring often, until softened and light golden, 3 to 5 minutes. Add the onion mixture and broccoli to the egg mixture; stir in the 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.
Tip: <br><br>Make Ahead: Prepare through step 4. Cover and refrigerate for up to 12 hours.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
209 calories; 12g total fat; 5g total saturated fat; 164mg cholesterol; 341mg sodium; 14g carbohydrates; 3g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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