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crustless broccoli-cheddar quiches

Sometimes you just a crave a quick and easy meatless meal. This is one of my favorites, Crustless Broccoli-Cheddar Quiches from Everyday Food Magazine. Paired with a salad and a piece of crusty bread, you’ve got a nice balanced meal.

They are snap to put together once you’ve briefly cooked the broccoli and preheated the oven. The ingredients are mostly basic staples that you might just have in the house at this very moment.

So let’s get cracking…some eggs, that is.

Crustless Broccoli-Cheddar QuichesEveryday Food Magazine, December 2004

  • butter, for ramekins
  • kosher salt
  • 10 ounces frozen broccoli
  • 6 large eggs
  • 1/2 cup half-and-half
  • ground pepper
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup shredded cheddar cheese

Preheat oven to 350 degrees. Butter four 8-ounce ramekins; set aside.

Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain the broccoli well; transfer to a cutting board, and blot with paper towels. Chop coarsely.

In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon ground pepper, and nutmeg. Stir in chopped broccoli and shredded cheddar cheese.

Place ramekins on a rimmed baking sheet. Ladle the egg-broccoli mixture into the ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. You can serve these right from the oven or at room temperature.

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