Crustless Broccoli-Cheddar Quiches |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a Martha Stewart Recipe. Ingredients:
1 tablespoon butter, for ramekins |
1 (10 ounce) package frozen broccoli florets |
6 large eggs |
1/2 cup half-and-half |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
3/4 cup shredded cheddar cheese |
Directions:
1. 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.
2. 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.
3. 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.
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