2 tablespoons breadcrumbs, dried
2 heads broccoli, cut into florets
1 red capsicum, seeded and sliced
75g low-fat ham, shaved, sliced
1 cup low-fat tasty cheese, grated
1 cup low-fat milk
1 teaspoon dijon mustard
Salad, to serve
Preheat oven to 180C. Spray a 22cm pie plate with oil. Dust with crumbs.
Arrange broccoli, capsicum, ham and cheese over base.
In a jug, whisk together eggs, milk and mustard and season to taste. Pour over vegetable mixture. Bake for 35-40 mins, until firm and golden.
Cut into wedges and serve with salad.