Broccoli-Cheese Quiche

Here is an easy way to use those leftovers for a yummy breakfast, lunch or dinner meal!

We tend to have left over veggies - grilled or steamed left over from dinner the night before. Experiment with different spices, herbs and vegetables.

Broccoli-Cheese Pie

Yield: 6 servings
Time: 60 minutes

Ingredients

• pre-made pie crust
  
• 4 each large eggs
• 1 1/4 cups 1% milk
• 1/2 teaspoon hot sauce , such as
• 1/4 teaspoon salt , or to taste
• Freshly ground pepper to taste
• 2 cups cubed whole-wheat bread (about 2 slices, crusts removed)
• 3 cups broccoli florets (or other veggie ie. peppers, potatoes, carrots)
  
• 2 teaspoons extra-virgin olive oil
• 1 each medium onion , chopped
• 1 cup grated Monterey Jack or part-skim mozzarella cheese (4 ounces)

Instructions

1. Preheat oven to 350°F.
   
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 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 pie crust, spreading evenly.
5. Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve.

Calories: 226.0 kcal

Carbohydrates: 14.0 g

Dietary Fiber: 3.0 g

Fat: 12.0 g

Protein: 13.0 g