Crunchy Crouton Crisp

"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"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
13
Serves:
6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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]
     
Advertisement

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!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes