Crustless Broccoli-Cheddar Quiches

Everyday Food December 2004, p. 75

Butter (for ramekins)

1 package (10 ounces) frozen broccoli florets

6 large eggs

½ cup half-and-half

Coarse salt

Ground pepper

1/8 teaspoon ground nutmeg

¾ cup shredded cheddar cheese

Preheat oven to 350F. 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.

Chopping florets seems weird, but I guarantee you don't want big hunks of broccoli in your mini-quiches.

In a large bowl, whisk together eggs, half-and-half, ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg. Stir in broccoli and cheddar cheese.

Pictured: Not enough 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.

I got these ramekins at a thrift store and they make me happy.

My Rating: 3/5 "I wanted to love these because they were beautiful when they came out of the oven. But they're just not very flavorful except for maybe the nutmeg accents. There's also not enough cheese for them to feel like real quiche. Martha Stewart, you didn't do the thing here."