If you want to give this a fancy name, call it a crustless quiche. For a vegetarian version, simply omit the Canadian bacon.

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
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)

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.

NUTRITION INFORMATION: Per serving: 226 calories; 13 g fat (5 g sat, 3 g mono); 172 mg cholesterol; 14 g carbohydrate; 15 g protein; 3 g fiber; 479 mg sodium.

Nutrition bonus: Vitamin C (60% dv), Calcium (28% dv).

MAKE AHEAD TIP: Prepare through step 4. Cover and refrigerate for up to 12 hours.

RELATED RECIPES: Mini Mushroom-&-Sausage Quiches | Sunday Sausage Strata | Greek Omelet | Artichoke & Red Pepper Frittata | No-Bake Macaroni & Cheese | Broccoli Chowder

Why is this in a vegatarian search when it has bacon in it?

Anonymous, Providence, RI

I took this EatingWell recipe and made it a really healthy eating recipe. I used frozen organic broccoli as a time saver for preparation and instead of bacon I sauteed a red pepper and red onion. I used organic whole grain bread (no HF CS) and low fat cheese. It looks amazing and tastes great! I would totally make again and could easily up the recipe for family gatherings!

Anonymous, San Francisco, CA

In response to the question about this being a vegetarian dish with bacon: the recipe states right in the beginning you can leave out the bacon--it won't affect the recipe.

Anonymous, Philadelphia, PA

This dish was super easy and so good too. My whole family loved it and said it was a good change from the normal "chicken and vegetables" or pasta. Instead of using bacon I used leftover turkey and skim milk and it was great. Prepping up to step four made everything very fast as well and would definately recommend doing it.

This was fantastic! My 1, 4 & 7 year old kids absolutely loved this. I used italian style bread crumbs and left out the bacon and onions. It was so good that we saved portions in the freezer. Yummie!

Maureen, Peculiar, MO

My husband, who always cooks from this website, found this keeper for tonight's dinner. We all Loved it! He used regular bacon instead of Canadian and cheddar instead of Jack. Fabulous.

Cassandra, Montpelier, VT