Broccoli Cheese Pie

    I'm trying to get in a little better shape this summer and so I am trying to eat a bit more healthful.  Last night I made this recipe off of Eating Well.com.  We all enjoyed it.  It is really like a quiche and could go quite well as a brunch item. They knock out a lot of the fat and calories by getting rid of the crust.  You just spray the dish with cooking spray and coat with dry bread crumbs and the pie comes out of the pan super-slick. I also used turkey bacon instead of Canadian bacon. It is really a very easy dish but it takes a while to cook.  It said 45-50 minutes but it took about 55 minutes in our oven before the middle seemed set.

 Broccoli-Cheese Pie

6 servings

Active Time: 35 minutes
Total Time: 1 1/4 hours

Ingredients

• 2 tablespoons plain dry breadcrumbs
• 4 large eggs
• 1 1/4 cups 1% milk
• 1/2 teaspoon hot sauce, such as
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 2 cups cubed whole-wheat country bread, (about 2 slices, crusts removed)
• 3 cups broccoli florets
• 2 teaspoons extra-virgin olive oil
• 4 slices Canadian bacon, diced (about 2 1/2 ounces)
• 1 medium onion, chopped
• 1 cup grated Monterey Jack, or part-skim mozzarella cheese (4 ounces)

Preparation

1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan (6-cup capacity) with cooking spray. Add breadcrumbs, tilting to coat bottom and sides.
2. Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator.
3. Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely.
4. Heat oil in a medium nonstick skillet over medium-high heat. Add bacon and onion; cook, stirring often, until softened and light golden, 3 to 5 minutes. Add onion mixture and broccoli to the egg mixture; stir in cheese. Pour into the prepared pan, spreading evenly.
5. Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve.

Tips & Notes

• Make Ahead Tip: Prepare through step 4. Cover and refrigerate for up to 12 hours.

Nutrition

209 calories; 12 g fat ( 5 g sat , 3 g mono ); 164 mg cholesterol; 14 g carbohydrates; 13 g protein; 3 g fiber; 341 mg sodium; 205 mg potassium.