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crustless mini quiches

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Serves 4 | Prep Time 25 | Cook Time 40

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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


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.

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