Broccoli Cheese Pie

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. Note: to make ahead; prepare through step 4. Cover and refrigerate for up to 8 hours or overnight. The recipe comes from eating well winter 2004.

Steps

Preheat oven to 350 degrees.

Coat a 9-inch deep-dish glass pie pan with cooking spray.

Add breadcrumbs , tilting to coat sides.

Whisk eggs , milk , hot sauce , salt and pepper in a large bowl.

Add bread and stir to coat , set aside in refrigerator.

Steam broccoli until just tender , 3 to 4 minutes.

Refresh under cold water and drain well.

Chop coarsely.

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

Add 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 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.

Ingredients

plain breadcrumbs, eggs, 1% low-fat milk, hot sauce, salt, fresh ground black pepper, whole wheat bread, broccoli florets, extra virgin olive oil, canadian bacon, onion, monterey jack cheese