Saturday, January 15, 2011

Crustless Broccoli & Cheddar Quiche

We love this so much I make 2 separate batches and freeze one of them once it's cooked! Then I just heat it up in the oven when ready to use it!. :-)
Cooking spray or oil for pie dish.
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half or milk ( I use Milk)
1/4 teaspoon ground pepper
1/8 teaspoon ground garlic powder
3/4- 1 cup shredded cheddar cheese 
  1. 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.
  2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, pepper, and nutmeg. Stir in broccoli and cheese.
  3. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. 
 ** I serve with a salad**

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