I guess the poster of tghe recipe left that out, and I really don't know.
I'd maybe add a half cup tiwt the egg mixture.
Jan
h
----- Original Message -----
From: "Charlotte" <[email protected]>
To: <[email protected]>
Sent: Saturday, January 02, 2010 8:57 PM
Subject: Re: [CnD] Tamara's Broccoli Cheese Pie
How much Canadian bacon is supposed to be in this dish, and when do you
add
it?
Charlotte
----- Original Message -----
From: "Jan Bailey" <[email protected]>
To: <[email protected]>
Sent: Saturday, January 02, 2010 6:55 AM
Subject: [CnD] Tamara's Broccoli Cheese Pie
Tamara's Broccoli Cheese Pie
If you want to give this a fancy name, call it a crustless quiche. For a
vegetarian version, simply omit the Canadian bacon.
Make Ahead Tip: Prepare through step 4. Cover and refrigerate for up to 12
hours.
Active Time: 35 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 6 servings
2 tablespoons plain dry breadcrumbs
4 large eggs
1 1/4 cups 1% milk
1/2 teaspoon hot sauce, such as Frank's
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)
Preheat oven to 350F. 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
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.
Source: Cooking.com
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