Today’s recipe for Broccoli Cheese Pie comes from my new daughter. She and my son served it when I stayed overnight with them a few weeks ago. It’s tasty, healthy, and easy. I finally got around to making it last week, and it didn’t last long. Hiram loved it and kept going back for more. No leftovers after this meal!
My only addition to the recipe is to let the dish sit for 5 – 10 minutes after taking it from the oven. It’s much easier to get out of the pie pan that way.
Broccoli Cheese Pie
2 tablespoons plain, dry breadcrumbs
4 large eggs
1 1/4 cups milk
1/2 teaspoon hot sauce (I used cayenne pepper instead)
1/4 teaspoon salt
Fresh ground pepper to taste
2 C cubed whole wheat bread (about 2 slices)
3 C broccoli florets
2 teaspoons olive oil
4 slices canadian bacon diced (simply leave out to make vegetarian)
1 medium onion chopped
1 C grated monterey jack or mozzarella cheese
Preheat oven to 350 degrees. Coat a 9 inch deep dish pie pan with cooking spray, add breadcrumbs and tilt pie pan to coat the bottom and sides.
Whisk eggs, milk, hot sauce, salt and pepper. Add bread and stir to coat. Set aside. Steam broccoli until tender, drain, chop coarsely. Heat oil in skillet add onion (and bacon if desired) until softened. Add onions and broccoli to the egg mixture, then add in cheese.
Pour into pan.
Bake until light golden and set, 45 to 50 minutes. Cut into wedges and serve
