Broccoli and Ham Egg Pie


Broccoli and Ham Egg Pie
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 12 sheets phyllo dough (14 inches x 9 inches)
  • Refrigerated butter-flavored spray
  • 1 package (16 ounces) frozen broccoli cuts, thawed and patted dry
  • 1 cup cubed fully cooked lean ham
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1 small onion, chopped
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup egg substitute
  • 1 cup fat-free evaporated milk
  • 2 tablespoons grated Parmesan cheese
Instructions
  1. Spritz one sheet of phyllo dough with butter-flavored spray. Place in a 9-in. pie plate coated with cooking spray; allow one end of dough to overhang edge of plate by 3-4 in. (Until ready to use, keep phyllo dough covered with plastic wrap and a damp towel to prevent drying out.) Repeat with remaining phyllo, overlapping the sheets (staggering the points around the plate) and spritzing with butter-flavored spray between each layer.
  2. In a large bowl, combine the broccoli, ham, cheese, onion, parsley, garlic, thyme, salt and pepper; spoon into crust. Combine egg substitute and milk; pour over broccoli mixture. Fold edges of dough over filling toward center of pie plate. Spritz edges with butter-flavored spray.
  3. Cover edge of crust with foil. Bake at 375° for 40 minutes.
  4. Remove foil. Sprinkle with Parmesan cheese.
  5. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean.
  6. Let stand for 10 minutes before cutting.



 

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