Prep Time
10 min
Cook Time
30 min
Yields
4 servings
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ingredients
4
eggs
¼
cup all-purpose flour
1 ¼
cup milk
1
Tbsp Dijon mustard
¼
tsp each, salt and pepper
1
cup finely crushed thin whole wheat crackers (e.g. Wheat Thins, Breton, Stoned Wheat)
2
cup frozen broccoli florets, thawed, drained and chopped, if large
1
cup shredded Cheddar cheese, divided
½
cup cherry or grape tomatoes, halved
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directions
Step 1
Preheat oven to 400°F (200°C). Lightly butter a 9-inch (23 cm) deep-dish glass pie plate.
Step 2
In a large bowl, whisk eggs until blended. Whisk in flour, milk, mustard, salt and pepper. Stir in crackers and 3/4 cup (175 mL) of the cheese and pour into prepared pie plate. Sprinkle broccoli into filling, pressing to submerge. Arrange tomatoes cut side up on top and sprinkle with remaining cheese.
Step 3
Bake for about 30 min or until puffed, golden and knife inserted in centre comes out clean. Let stand for 5 min before cutting into wedges.