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 | ingredients |
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Butter, for ramekins
Coarse salt
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half
1/4 teaspoon ground pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)
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 | Crustless Broccoli-Cheddar Quiches
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| | Serves 4 | Prep time: 10 minutes | Total time: 50 minutes |
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- Preheat oven to 350°. 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 minutes. 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, 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.
Per serving: 266 calories; 19 grams fat; 17.2 grams protein; 5.9 grams carbohydrates; 1.7 grams fiber
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