- Prep Time
- Cook Time
With simple preparation and quick assembly, you can prepare this in the evening or in the morning, then tuck it into the refrigerator ready to bake when you get home at the end of the day. While it bakes, toss together a green salad and set the table. It’s delicious for a weekend brunch, too!
4 cups (1 L) bite sized broccoli florets (abt 10 oz/300 grams)
12 (375 g) whole wheat baguette, cut into 1- inch (2.5 cm) pieces (5 cups/1.25 L)
3 (90 g) deli Black Forest ham, chopped (about 3/4 cups/175 mL total)
1 cup (250 mL) shredded Canadian old Cheddar cheese, divided
2 cups (500 mL) milk
1 Tbsp (15 mL) Dijon mustard or honey mustard
1 tsp (5 mL) dried basil
1/4 tsp (1 mL) pepper
Butter a 13 x 9-inch (3 L) glass baking dish.
In a pot of boiling water, cook broccoli for 3 min or until bright green. Drain and rinse under cold water; drain well and pat dry.
In a large bowl, whisk eggs until blended; whisk in milk, mustard, basil and pepper. Add broccoli, bread, ham and half of the cheese and toss gently to combine. Spread in prepared baking dish. Sprinkle with remaining cheese. Cover and refrigerate for at least 6 hrs or for up to 1 day.
To serve, preheat oven to 350°F (180°C).
Uncover baking dish and bake for about 30 min or until puffed and a knife inserted in the centre comes out clean. Let stand for 5 min.
Recipe and photo provided by Dairy Farmers of Canada. For more recipe ideas visit dairygoodness.ca
You can substitute frozen broccoli for the fresh and skip step 2. Defrost broccoli, drain well and pat dry before adding to bowl in step 3.
For the Adventurous: Substitute 2 oz (60 g) chopped pancetta or smoked salmon or 4 oz (125 g) cured chorizo sausage for the ham and add 1 tsp (5 mL) chipotle hot pepper sauce or 1/2 tsp (2 mL) chipotle pepper powder to the milk mixture. Use Canadian smoked Gouda cheese in place of the Cheddar.