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

[Guest guest]

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.