Print This Recipe

Print
Crustless Broccoli-Cheddar Quiches

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.

Everyday Food, December 2004 http://www.marthastewart.com/318409/crustless-broccoli-cheddar-quiches
3.299365
Rated
65.9873100(163)163
  • Prep Time 10 minutes
  • Total Time 50 minutes
  • Yield Makes 4

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

  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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.