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Vegetarian Broccoli-Cheese Pie
Vegetarian Broccoli-Cheese Pie
0 Reviews
From: EatingWell Magazine, Winter 2004
If you want to give this a fancy name, call it a crustless quiche.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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
- 1 medium onion, chopped
- 1 cup grated Monterey Jack or part-skim mozzarella cheese (4 ounces)
Preparation
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Active
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Ready In
- 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.
- Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator.
- Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely.
- 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 the onion mixture and broccoli to the egg mixture; stir in cheese. Pour into the prepared pan, spreading evenly.
- 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.
- Serving size: 1 slice
- Per serving: 212 calories; 12 g fat(5 g sat); 3 g fiber; 13 g carbohydrates; 13 g protein; 51 mcg folate; 147 mg cholesterol; 4 g sugars; 0 g added sugars; 1,554 IU vitamin A; 34 mg vitamin C; 243 mg calcium; 1 mg iron; 352 mg sodium; 270 mg potassium
- Nutrition Bonus: Vitamin C (57% daily value), Vitamin A (31% dv), Calcium (24% dv)
- Carbohydrate Servings: 1
- Exchanges: ½ starch, 1 vegetable, 1½ medium-fat protein, 1 fat
