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1
Bring large pot of lightly salted water to a boil.
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2
Preheat oven to 350F.
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3
Coat 9-inch (1 1/2-quart) deep-dish pie pan with cooking spray.
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4
Sprinkle with 2 tablespoons bread crumbs, tilting to coat evenly.
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5
In small bowl, mix together remaining 3 tablespoons bread crumbs and 1 teaspoon oil.
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6
Set aside.
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7
In medium nonstick skillet, heat remaining 2 teaspoons oil over medium heat.
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8
Add onion and cook, stirring often, until tender and light golden, 4 to 5 minutes.
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9
Set aside.
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10
Place broccoli in strainer and rinse under cold running water to thaw.
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11
Drain well and set aside.
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12
Add pasta to boiling water; stir to prevent sticking.
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13
Cook, stirring often, until barely tender, 5 to 6 minutes.
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14
Drain, rinse under cold running water, then drain again.
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15
Set aside.
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16
In large bowl, whisk together eggs, milk, hot sauce, and salt and pepper to taste.
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17
Add cheese, reserved onion, broccoli and pasta; mix with rubber spatula.
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18
Pour into prepared pan, spreading evenly.
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19
Sprinkle evenly with reserved bread crumb mixture.
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20
(Pie can be prepared ahead to this point.
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21
Cover and refrigerate up to 2 days.
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22
Bring to room temperature before baking.)
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23
Bake pie, uncovered, until top is lightly golden and filling is set, about 45 minutes.
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24
(Tip of knife inserted in center should come out clean.)
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25
Transfer to wire rack and cool slightly.
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26
Cut into wedges and serve hot.
