Crustless Broccoli-Cheddar Quiche

Photo: Randy Graham, Valley Vegetarian

In these individual crustless quiches, broccoli gives the creamy cheddar and egg a nice crunch. Eliminating the crust cuts down on baking time. I like to serve these for breakfast (yes…broccoli for breakfast)! Add a fresh fruit compote and multi-grain toast for a meal that will last until dinnertime.

Butter (for ramekins)
2 cups fresh broccoli florets
6 large eggs
½ cup half-and-half (regular milk works OK but half-and-half is tastier)
½ teaspoon salt
¼ teaspoon fresh ground pepper
1/8 teaspoon ground nutmeg
¾ cup cheddar cheese (shredded)

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.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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