Monday, November 12, 2012
Broccoli Cheddar Cheese Crustless Quiche
This is a breakfast/brunch dish for those of us who have childhood issues with runny eggs and need them to be thoroughly cooked and disguised with plenty of cheese. Our picky kids seem to like this one too since it has the flavors of broccoli cheese soup. You can bake this recipe in individual ramekins, which I think makes it kinda fun for kids, but you can also bake it in a pie dish.
Broccoli Cheddar Cheese Crustless Quiche Recipe
10 ounces fresh broccoli
6 large eggs
1/2 cup half-and-half
big pinch of salt
couple grinds of black pepper
1/4 teaspoon of your favorite seasoning: nutmeg, toasted onion powder, garlic powder, etc.
3/4 cup shredded extra sharp cheddar cheese
butter for greasing ramekins
Preheat oven to 350 degrees. Butter four 8-ounce ramekins or a 9-inch pie dish.
Bring a stockpot of salted water to a boil. Add broccoli. Return to the boil and cook 1 minute. Drain well. Transfer broccoli to a cutting board and blot dry with paper towels. Chop broccoli coarsely.
In a large bowl whisk together eggs, half-and-half, a big pinch of salt, a couple of grinds of pepper, and 1/4 teaspoon of your favorite seasoning. Stir in broccoli and cheese.
Place ramekins or pie dish on a rimmed baking sheet. Ladle the broccoli/egg/cheese mixture into ramekins, dividing evenly, or ladle it into a pie dish. Bake until golden brown and a knife inserted in the middle comes out pretty clean, about 35 to 40 minutes for individual ramekins, 10 to 15 minutes more for a pie dish.