Crunchy Crouton Crisp

Total Time
1hr
Prep 20 mins
Cook 40 mins

This comes from our local newspaper " Cook's Nook " A friend of mine writes this column , I'm sure she won't mind sharing.I haven't tried it yet , but it sounds interesting. Let me know. Note if using 10" pie plate instead of quiche pan , increase bread cubes to 7 cups

Ingredients Nutrition

Directions

  1. In skillet,melt butter over medium heat, cook onion, garlic, thyme and pinch each of salt and pepper,stirring occasionally, for 3 mins or til softened.
  2. Transfer to large bowl.
  3. Add bread cubes and toss to combine.
  4. Pour in chicken stock and one of the eggs, toss to coat to coat well.
  5. Gently pat mixture evenly onto bottom and side of greased 10" quiche pan to form shell.
  6. Bake at 425F for 10 mins or until light golden.
  7. Meanwhile, in pot of boiling water,cook broccoli for 2 minutes.
  8. Drain and refresh under cold water, drain well and pat dry with paper towel.
  9. In bowl, whisk remaining eggs,milk and pinch of salt and pepper, stir in broccoli, 3/4 cup cheddar, carrot and red pepper.
  10. pour into baked shell.
  11. Sprinkle with remaining cheese.
  12. Bake at 375F for about 40 mins or til knife inserted in centre comes out clean.
  13. 6 servings.

Reviews

(1)
Most Helpful

Made this using a nutty, whole grain bread & the only other thing I changed was to use 2 long, skinny carrots! Otherwise made as written, using a large pie place & it was delicious to a fault! Certainly something I'd make again, as much as anything because it's so different, at least for us! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

Sydney Mike April 27, 2012

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a