Broccoli-Cheese Pie

13 Reviews
From: EatingWell Magazine Winter 2004

If you want to give this a fancy name, call it a crustless quiche.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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
  • 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

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 226 calories; 13 g fat(5 g sat); 3 g fiber; 14 g carbohydrates; 15 g protein; 51 mcg folate; 153 mg cholesterol; 4 g sugars; 0 g added sugars; 1554 IU vitamin A; 35 mg vitamin C; 244 mg calcium; 1 mg iron; 472 mg sodium; 303 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 vegetable, 1 1/2 medium-fat protein, 1 fat

Reviews 13

December 16, 2014
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By: EatingWell User
Quick and yummy I used spinach instead of broccoli, and I plan to use asparagus when spring arrives! I also used jalapeno sauce instead of Tabasco. I think it would be just as good with frozen broccoli or stir-fry mix to save some prep time. There's absolutely no need for meat in this dish. Pros: Easier than traditional quiche & easy to make lower fat
September 14, 2014
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By: jillfisse
Delicious! We make this on the weekend and eat it leftover for breakfast during the week. We use reduced fat mexican cheese and skim milk to cut down some on the calories; we also cut it into 8 wedges instead of six, which is still a generous portion. We also add smoked paprika to the onion/ham mixture. Pros: Reheats well
April 04, 2014
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By: EatingWell User
delicious Great for brunch or dinner.
July 12, 2013
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By: EatingWell User
Easy, Versatile, Healthy I loved this recipe because of several things. It tasted great, it's straighforward, has a lot of veggies and is a one dish meal. It took me a lot longer in prep time, so dinner was almost an hour late. Next time I'll just prep the ingredients (chop veggies, steam the broccoli, etc) the night before, and then I can combine everything the next day. I think you can make this as healthy as you want, with your choice of cheese, changing up the ratio of veggies to bread, etc... My hubby and I were both satisfied with an appetizer of edamame and then one serving size of this quiche. I loved the bread crumbs in place of a crust but you could make it without that for sure. Also, I am not a big broccoli fan, okay, I can't eat it unless it's got cheese on it. This was a great way to get that since it's so good for you. Pros: Easy, Versatile, Healthy Cons: Takes some prep time
July 20, 2012
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By: EatingWell User
Good basic recipe/be careful of substitutions!! We eat too much in this country...even our animals are 10-20 pounds overweight :) To make this recipe a winner start with a generous vegetable salad, no small side salad and instead of high fat prepackaged dressing, mix a table spoon or two at the most with vinegar of your choice and dried herbs. Then eat your portion of quiche. The low fat/highly satisfying cheeses are goat, mozarella, feta, and swiss, but again, look at the amount that you are putting into the recipe because it will send the calorie count way up if you put in too much. Gouda, cheddar and havarti are delicious, but they are super high in calories and fat, so the readers who are adding those cheeses are sabotaging the recipe. And adding any type of processed meat whether it is beef, turkey or pork is bad, bad, bad. Add a little precooked shredded chicken or turkey breast. As for the bland taste, that is what your spices are for! ANy type of hot spice will rev up your metabolism and add great flavor!
March 06, 2012
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By: meghantappan
Good Meal I liked this. I used ham, cheese and broccoli (frozen) and omitted the breadcrumbs. It tasted great and was filling. Much easier than traditional quiche with crust! Pros: easy, quick prep, uses veggies Cons: long cooking time if you are in a hurry
September 14, 2011
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By: EatingWell User
Loved it.... It's a keeper... Loved this recipe... took one readers advice and used ham cubes and Gouda cheese. I used broccoli and cauliflower and did not use any bread crumbs in bottom of the pie dish. This will be a keeper.. even left overs the next day for lunch were delish! Pros: Very light and healthy!
February 16, 2011
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By: J-Mama
Nice Idea I made this recipe into 12 large muffins rather than a pie. It makes for one generous "muffin" size...2 would be a total serving. I followed directions except used turkey bacon and cheddar cheese and I think they turned out tasty. My husband liked them...which speaks a lot. My kids are always skeptical of anything with veggies, but ate them for dinner without much complaint. No wows though. Pros: Easy, most items already have in fridge Cons: strong broccoli flavor lost favor with kids
August 30, 2010
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By: ashleyadm
This was fantastic. I agree with the first reviewer that it's a good base. I didn't have Canadian bacon or mozzarella, so I used deli ham and gouda, which turned out great.