Meals Matter

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Contributed By: EatingWell
Eatingwell

If you want to give this a fancy name, call it a crustless quiche. For a vegetarian version, simply omit the Canadian bacon

Ingredients

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)

Preparation

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.

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