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 ounce) frozen broccoli florets
- 6 large eggs
- 1/2 cup half-and-half
- Ground pepper
- 1 teaspoon ground nutmeg
- 3/4 cup (3 ounces) cheddar cheese, shredded
- Crusty bread and mixed salad (optional), to accompany
Preparation time 10mins
Cooking time 50mins
Adapted from delish.com
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.