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Broccoli & Cheddar Mini Quiche
Description:
Even the anti-broccoli peeps love this dish when served in small, individual ramekins! Ingredients: Butter (for ramekins) Coarse salt 1 package (10 ounces) frozen broccoli florets 6 large eggs 1/2 cup half-and-half Ground pepper 1/8 teaspoon ground nutmeg 3/4 cup shredded cheddar cheese (3 ounces) Directions: - Preheat oven to 350 degrees. - Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. - Bring to boil a medium pot of salted water. - Add broccoli to boiling water and cook for 1 minute. - Drain broccoli 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, 1/4 teaspoon pepper, and nutmeg. - Stir in broccoli and cheese. - Place ramekins on a baking sheet (something sturdy in order to avoid spilling on transfer to oven, particularly important when prepating a dozen at a time!) - Ladle broccoli mixture into ramekins, dividing evenly. - Garnish if desired (perhaps scallion, parmasean cheese, thin slice of roma tomato, etc) - Bake until golden brown, 35 to 40 minutes.  Recipe Summary: Yield: 4 Prep Time: 10 minutes Cook Time: 35-40 minutes Comments: Other recipes by Casa de Solana, B&B Inn: Cinnamon French Toast Casserole | |
Recipe Provided By:
Casa de Solana, B&B Inn Saint Augustine, FL  Detailed Listing | Website Saint Augustine Bed and Breakfast Inns |