Ingredients:
2 teaspoons butter
1 onions, chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme
salt & pepper
6 cups cubed French bread or 6 cups Italian bread, 1/2 inch cubes
1/2 cup chicken stock
5 eggs
2 cups broccoli florets
2 cups milk or 2 cups 10 percent cream
1 cup shredded old cheddar cheese
1 carrots, sliced
1/2 sweet red peppers, diced
Directions:
In skillet,melt butter over medium heat, cook onion, garlic, thyme and pinch each of salt and pepper,stirring occasionally, for 3 mins or til softened.
Transfer to large bowl.
Add bread cubes and toss to combine.
Pour in chicken stock and one of the eggs, toss to coat to coat well.
Gently pat mixture evenly onto bottom and side of greased 10″ quiche pan to form shell.
Bake at 425F for 10 mins or until light golden.
Meanwhile, in pot of boiling water,cook broccoli for 2 minutes.
Drain and refresh under cold water, drain well and pat dry with paper towel.
In bowl, whisk remaining eggs,milk and pinch of salt and pepper, stir in broccoli, 3/4 cup cheddar, carrot and red pepper.
pour into baked shell.
Sprinkle with remaining cheese.
Bake at 375F for about 40 mins or til knife inserted in centre comes out clean.
6 servings.
Servings: 6
Time preparation: 20 min.
Time total: 60 min.