Recipe by Barb G.
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.
Top Review by muffin lady
I love this recipe. Quiche is a favourite of mine, but I never make it. With my thighs,I just can't justify eating the crust. No crust, no worry! I skipped the bacon, added some diced red peppers, and went with the part skim mozarella. I also added an additional teaspoon of hot sauce. Delicious, and easy, too.
- 2 tablespoons plain breadcrumbs
- 4 large eggs
- 1 1⁄4 cups 1% low-fat milk
- 1⁄2 teaspoon hot sauce (Tabasco)
- 1⁄4 teaspoon salt (or to taste)
- fresh ground black pepper
- 2 cups cubed whole wheat bread (2 slices, crust removed)
- 3 cups broccoli florets
- 2 teaspoons extra virgin olive oil
- 4 slices Canadian bacon, diced (remove for vegetarian)
- 1 medium onion, chopped
- 1 cup grated monterey jack cheese (4-ounces) or 1 cup part-skim mozzarella cheese (4-ounces)
Directions See How It's Made
- 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.