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.
Prep time: 30 minutes
Start to finish: 1 1/4 hours
To make ahead: Prepare through Step 4. Cover and refrigerate for up to 8 hours or overnight.
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 (2 slices, crusts removed)
3 cups broccoli florets
2 teaspoons extra-virgin olive oil
4 slices Canadian bacon, diced (2 3/8 ounces)
1 medium onion, chopped
1 cup grated Monterey Jack or part-skim mozzarella cheese (4 ounces)
Preheat oven to 350Â°F. Coat a 9-inch deep-dish pie pan 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.
Makes 6 servings.
226 calories per serving; 13 g total fat (5 g sat, 3 g mono); 172 mg cholesterol; 15 g carbohydrate; 15 g protein; 3 g fiber; 478 mg sodium.
Use a salt substitute to reduce sodium content.