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.