This recipe is a savory way to celebrate pi.
For those long past middle school math: Pi is the infinite number 3.14159265359… , usually rounded down to 3.14. It has special geometric significance: Divide a circle’s circumference by its diameter and you get pi — just over 3.14 — every time.
Yes, we had to look that up.
Because today is Pi Day (March 14 — 3.14!), and because pi is about circles, and because food is usually more fun than Googling math terms, lots of people consider today pie day. (Pie is circular, so we’re endorsing this.) If you’re math-savvy, a pie lover or a math-savvy pie lover, here’s a pie recipe to enjoy on Pi Day.
Check the nutritional content against your dietary needs, and keep in mind that this not as low-fat and low-calorie as, say, an apple and carrot sticks. But it’s healthier than sugary dessert pies, and this one serves as a main dish! Turn it into a delicious math lesson, eat in moderation and happy Pi Day.
- 2 tablespoons plain dry breadcrumbs
- 4 large eggs
- 1 1/4 cups 1% milk
- 1/2 teaspoon hot sauce, such as Tabasco
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 2 cups cubed whole-wheat country bread (about 2 slices, crusts removed)
- 3 cups broccoli florets
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 cup grated Monterey Jack or part-skim mozzarella cheese (4 ounces)
- Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan (6-cup capacity) with cooking spray. Add breadcrumbs, tilting to coat bottom and sides.
- Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator.
- Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely.
- Heat oil in a medium nonstick skillet over medium-high heat. Add onion; cook, stirring often, until softened and light golden, 3 to 5 minutes. Add the onion mixture and broccoli to the egg mixture; stir in cheese. Pour into the prepared pan, spreading evenly.
- Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve.