Source: Eating Well Magazine, Winter 2004
Yield: 6 servings
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% milk
1/2 teaspoon hot sauce, such as
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)
1. 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.
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.
Nutrition
209 Calories; 12 g Fat; 5 g Sat; 3 g Mono; 164 mg Cholesterol; 14 g Carbohydrates; 13 g Protein; 3 g Fiber; 341 mg Sodium; 205 mg Potassium
* Make Ahead Tip: Prepare through step 4. Cover and refrigerate for up to 12 hours.
