Recipe Image

Broccoli-Cheese Pie

  • 35 m
  • 1 h 15 m
EatingWell Test Kitchen
“If you want to give this a fancy name, call it a crustless quiche.”


    • 2 tablespoons plain dry breadcrumbs
    • 4 large eggs
    • 1¼ cups 1% milk
    • ½ teaspoon hot sauce, such as Tabasco
    • ¼ 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 2½ ounces)
    • 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 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.
  • Make Ahead Tip: Prepare through step 4. Cover and refrigerate for up to 12 hours.
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