CRUSTLESS MINI QUICHES

 

  • Cooking Time: 40
  • Servings: 4
  • Preparation Time: 25

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

Directions

  • 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.

Notes

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Author Credit: Martha Stewart Living Mag

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