Crunchy Crouton Crisp

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 teaspoons butter
• 1 onion, 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 carrot, sliced
• 1/2 sweet red pepper, diced

Recipe

• 1 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.
• 2 transfer to large bowl.
• 3 add bread cubes and toss to combine.
• 4 pour in chicken stock and one of the eggs, toss to coat to coat well.
• 5 gently pat mixture evenly onto bottom and side of greased 10" quiche pan to form shell.
• 6 bake at 425f for 10 mins or until light golden.
• 7 meanwhile, in pot of boiling water,cook broccoli for 2 minutes.
• 8 drain and refresh under cold water, drain well and pat dry with paper towel.
• 9 in bowl, whisk remaining eggs,milk and pinch of salt and pepper, stir in broccoli, 3/4 cup cheddar, carrot and red pepper.
• 10 pour into baked shell.
• 11 sprinkle with remaining cheese.
• 12 bake at 375f for about 40 mins or til knife inserted in centre comes out clean.
• 13 6 servings.