Crunchy Crouton Crisp
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 teaspoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1⁄2 teaspoon dried thyme
- salt & pepper
- 6 cups cubed French bread or 6 cups Italian bread, 1/2 inch cubes
- 1⁄2 cup chicken stock
- 5 eggs
- 2 cups broccoli florets
- 2 cups milk or 2 cups 10 percent cream
- 1 cup shredded old cheddar cheese
- 1 carrot, sliced
- 1⁄2 sweet red pepper, diced
directions
- 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.
- Transfer to large bowl.
- Add bread cubes and toss to combine.
- Pour in chicken stock and one of the eggs, toss to coat to coat well.
- Gently pat mixture evenly onto bottom and side of greased 10" quiche pan to form shell.
- Bake at 425F for 10 mins or until light golden.
- Meanwhile, in pot of boiling water,cook broccoli for 2 minutes.
- Drain and refresh under cold water, drain well and pat dry with paper towel.
- In bowl, whisk remaining eggs,milk and pinch of salt and pepper, stir in broccoli, 3/4 cup cheddar, carrot and red pepper.
- pour into baked shell.
- Sprinkle with remaining cheese.
- Bake at 375F for about 40 mins or til knife inserted in centre comes out clean.
- 6 servings.
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Reviews
-
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]
RECIPE SUBMITTED BY
I'm retired , not a great cook, but love to try new recipes. I'm lucky my hubby doesn't mind testing them!