Crustless Broccoli-Cheddar Quiches
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Everyday Food, December 2004
- Prep Time 10 minutes
- Total Time 50 minutes
- Yield Makes 4
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Ingredients
- 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
- 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.
- 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.
- 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.
This is my go-to quiche recipe. I've made it with broc. and cheese and bacon, tomatoes and cheese - both are fantastic. I've also used regular milk instead of 1/2 and 1/2 and it turned out perfectly.
Good !!
edithloc, half & half , its half cream, and half milk. you can find it in walmart or any supermarket, in walmart tha brand you will find, among others is Lyncott, wich is very good , by the way. The tip for buy the half & half , is if you live in mexico., because in USA, you´ll find it everywhere!! =)
EDITHLOC...
1/2 & 1/2 is cream, also called 10% cream...if you can't find it, almost any cream will do.
im from mexico i dont have any idea what its half and half???
Made this with the help of my 3yo! So easy and delicious and the kids loved it. Will make it again for sure and often!
Made this with the help of my 3yo! So easy and delicious and the kids loved it. Will make it again for sure and often!
This recipe is delicious! I used fat free half and half to cut some fat out of the recipe and prepared the rest of the recipe the way it called for. I did make it in a pyrex pie dish because I don't have any ramekins and it worked out great! (It may need to be cooked a little longer than it asked for.)
I made this for dinner tonite and thought it was delicious. I used 1% milk instead of half and half, and sprayed the pie plate with non stick spray. Being flexible and creative, and using what you have will help to meet your needs, both healthwise and financially.
I made this for dinner tonite
I have a recipe similar to this out of the Bisquick cookbook; leftover ham gives it a bit more flavor. I would also like nutrition information, but I think we may have to find another way to communicate our request, as I don't believe Martha's staff reads our comments. Perhaps we could try to reach either her food editor for the magazine or the editor of Everyday Foods.
calculating it all up I come up with approximately 256.25 caliories per serving if using regular ingredients...if using lower fat cheese and fat-free half and half it's approximately 217.50 calories per serving.
Please provide nutrition values. We love your recipes, but need to know how to count what we are eating. Thank you.
Ditto! I am doing Weight Watchers and dsperately need the nutritional values to calculate points! All foods are allowable I just need to know how many points I am using! Thanks!
Please Martha and staff, we need the nutritional vales of all recipes. People have health issues and well as those of us who just want to know what we are eating.
Add my plea too...I wish all her recipes came with nutritional values.
Another plea for nutritional values!
Adding my plea for nutritional values in Martha's recipes to the others expressed here. This quiche method has to be better for you than ones with a crust, but how much better? I like that this recipe is rather plain, lets the broccoli and cheese flavors shine.
Please add nutritional values to the recipes. It's important to me that I keep track of protein, fat and carbohydrate intake for myself as well as my family and this information would be extremely helpful.
I agree with wanting Nutritional Values on these recipes. If we don't keep asking, we'll never get this to happen. I hope many more of you will request this.
A lighter taste to quiche indeed. Served it with fresh homemade biscuits....good brunch menu for guests.
I think that these recipes look wonderful. My comment, however, concerns the overall information given with each recipe.
In addition to the recipe, could you please include the nutritional information for the recipe, including things like Calories per portion, Carbohydrates (for diabetics and others....), Fat, etc., etc....
It would be very useful information for those of us who must consider such things as part of a normal diet.
This was really easy. I subbed spinach for broc. It could use more flavor, maybe chopped basil thyme, rosemary or sage. Otherwise a good last minute dish using what you have in the fridge.
I am such a sucker for crustless quiche! I add a few breadcrumbs to the bottom of my pie plate or ramekin. See my recipe here:
http://www.gardensofplenty.com/2010/01/13/crustless-quiche-a-la-erin/
Super easy and very tasty!
Delicious. Also works well with a crust. I make four-inch individual servings for formal breakfast meetings.