Food & Cooking Recipes Breakfast & Brunch Recipes Crustless Broccoli-Cheddar Quiches 3.1 (942) 28 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 26, 2019 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 50 mins Servings: 4 Breakfast for one? In these individual quiches, broccoli gives the creamy cheddar and egg a nice crunch; eliminating the crust cuts down on baking time. Ingredients Butter, for ramekins Coarse salt and ground pepper 1 package (10 ounces) frozen broccoli florets 6 large eggs ½ cup half-and-half ⅛ teaspoon ground nutmeg ¾ 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. Print