More Great Recipes:

crustless mini quiches


User Avatar
Member since 2006

Serves 4 | Prep Time 25 | Cook Time 40

Ingredients

Butter, for ramekins
Coarse salt
½ cup broccoli florets
¼ cup roasted red peppers
¼ cup roasted artichokes
6 large eggs
½ cup half-and-half
Ground pepper
1/8 teaspoon ground nutmeg
¾ cup shredded cheddar cheese


Preheat oven to 350°. Butter four 8-ounce ramekins (or a 9-inch pie dish) and set aside. Heat a large saucepan and add 1 tablespoon butter; add broccoli, peppers and artichokes; cook 1 - 2 minutes until softened. Transfer to a cutting board, and blot dry with paper towels. Chop coarsely.


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


Place ramekins on a rimmed baking sheet. Ladle vegetable-cheese mixture into ramekins, dividing evenly. Bake until golden brown and puffed up, 35 to 40 minutes. Serve with a mixed-green salad, if desired.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11255 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51073 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls