Broccoli-Cheese Pie

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Broccoli-Cheese Pie

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.

Serves 6

Prep Time 35 min

Total Time 75 min.

Ingredients

  • 2 tablespoon 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
  • 1 medium onion, chopped
  • 1 cup grated Monterey Jack, or part-skim mozzarella cheese (4 ounces)

Cooking Directions

Step 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.

Step 2

Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator.

Step 3

Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely.

Step 4

Heat oil in a medium nonstick skillet over medium-high heat. Add 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.

Step 5

Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve.


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