crustless mini quiches
Why I Love This Recipe
Ingredients You'll Need
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.
