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Hi....
I made this last week and it was so good, I am making it again this week when my sons come over for dinner on Thursday! It was really really yummy...and meatless which is a nice change every now and then. This would be great for a special breakfast or brunch, but it makes a great light dinner served with a salad and some crusty bread (which is how I served it).
I didn't have any 8-inch ramekins so I used a 9-inch glass pie plate and that worked great!
Enjoy!
hugs,
peg
Crustless Broccoli-Cheddar Quiches
Breakfast (or brunch or a light dinner) for one? In these individual
quiches, broccoli gives the creamy cheddar and egg a nice crunch; eliminating the crust cuts down on baking time.
Butter, for ramekins
Coarse salt
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half
Ground pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)
Crusty bread and mixed salad (optional)
*Directions*:
1. Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
3. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.
Makes 4 (or one 9-inch pie)
Recipe source: Recipe Favorites yahoo group, submitted by Frank Drake
PEG’S NOTE: I didn’t have large enough ramekins so I used a 9-inch glass pie pan and that worked great!
I made this last week and it was so good, I am making it again this week when my sons come over for dinner on Thursday! It was really really yummy...and meatless which is a nice change every now and then. This would be great for a special breakfast or brunch, but it makes a great light dinner served with a salad and some crusty bread (which is how I served it).
I didn't have any 8-inch ramekins so I used a 9-inch glass pie plate and that worked great!
Enjoy!
hugs,
peg
Crustless Broccoli-Cheddar Quiches
Breakfast (or brunch or a light dinner) for one? In these individual
quiches, broccoli gives the creamy cheddar and egg a nice crunch; eliminating the crust cuts down on baking time.
Butter, for ramekins
Coarse salt
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half
Ground pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)
Crusty bread and mixed salad (optional)
*Directions*:
1. Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
3. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.
Makes 4 (or one 9-inch pie)
Recipe source: Recipe Favorites yahoo group, submitted by Frank Drake
PEG’S NOTE: I didn’t have large enough ramekins so I used a 9-inch glass pie pan and that worked great!