Crustless Quiche, was Where Did Everyone Go - and Where Going???

[Guest guest]

Hi Piers,

 

 

 

Thank you for picking me up on that! What a stupid mistake on my

part. I simply cut and pasted the recipe exactly as it was

originally posted and thought to myself 'it talks about making it

vegetarian so that's fine'. I don't know what I was thinking (or NOT

thinking) of!

 

 

 

Cheers from Marie

 

 

, " Piers Clement "

<piersalgarve wrote:

>

> Hi Marie and all,

>

> Hope you enjoyed your stay in UK - top vegetarian friendly country

at

> the moment I think! I do love quiches and the English seem to have

> taken over the original French recipe and made it their own, with

lots

> of ready cooked varieties including many vegetarian ones. Though

maybe

> they've moved on to something else now - I didn't notice so many

last

> time I was there!

>

> Just to avoid misunderstandings I don't think we should post recipes

> with meat content, might give people the wrong idea. With all

respect

> I append a modified version omitting all reference to forbidden

products.

>

> Regards, Piers

>

>

> BROCCOLI - CHEESE PIE

>

> If you want to give this a fancy name, call it a crust less quiche.

>

> Makes 6 servings

>

> ACTIVE TIME: 35 minutes

>

> TOTAL TIME: 1 1/4 hours

>

> EASE OF PREPARATION: Easy

>

> 2 tablespoons plain dry breadcrumbs

> 4 large eggs

> 1 1/4 cups 1% milk

> 1/2 teaspoon hot sauce, such as Tabasco

> 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

> 1 medium onion, chopped

> 1 cup grated Monterey Jack or part-skim mozzarella cheese (4 ounces)

>

> 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

> 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.

>