Thursday, March 24, 2011

Crustless Broccoli-Cheddar Quiches

picture from


  • 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)
  • Crusty bread and mixed salad (optional)


  1. Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
  2. 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.
  3. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

This was a no-go with the kids, however I loved it and I think that you will too.  The quiches are similar to a savory-souffle in the way they rise up and over the ramekins.  Tasty, fast and simple this is my kind of everyday-dinner.  The presentation is astounding for such an easy recipe- well, my kids were impressed.   Enjoy! 

Photo Gallery

Cooking while sipping something "adult like" feels great...wouldn't you agree?  I mean, we could sip on some grape or apple juice but this is just a nice reminder that I'm a "big kid".
I used frozen broccoli...I do have some growing in trays on my deck...can't wait until they are ready for harvest!
Eggs, spices and broccoli get mixed together.
The cheese. 
Ladle the mixture into the ramekins.
In the oven and ready to bake...
Voila!  The crustless broccoli-cheddar quiches are finished.  Serve immediately because they do sink! 
Trying to keep me happy, Jordan cracks a smile.
Sarah gives me the thumbs up!
And so does Gabriel.  But I think he's ready for dessert.

~Dinner Was Served~


Jenny Cave said...

Daiya makes the best cheese substitute, it actually melts like real and tastes as close as it gets...we love both the cheddar AND the mozzarella. This looks easy enough for a quick dinner! As always, loved the pictures.

Carl said...

Morgan, real kids don't eat quiche! Just ribbing you. This looks like a big YUM. I think you also made, at one point, a Quiche Lorraine or an Alsatian bacon/onion tart/quiche sort of thing.

Jenny is right, the non-dairy cheese we eat is pretty good, though not like the real thing... but it sure is healthier (no buttery grease in your arteries).

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