Broccoli & Cheddar Mini Quiche

Description:
Even the anti-broccoli peeps love this dish when served in small, individual ramekins!

Ingredients:
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)

Directions:
- Preheat oven to 350 degrees.
- Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside.
- Bring to boil a medium pot of salted water.
- Add broccoli to boiling water and cook for 1 minute.
- Drain broccoli well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
- 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.
- Place ramekins on a baking sheet (something sturdy in order to avoid spilling on transfer to oven, particularly important when prepating a dozen at a time!)
- Ladle broccoli mixture into ramekins, dividing evenly.
- Garnish if desired (perhaps scallion, parmasean cheese, thin slice of roma tomato, etc)
- Bake until golden brown, 35 to 40 minutes.



Recipe Summary:
Yield: 4
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Comments:



Other recipes by Casa de Solana, B&B Inn:
Cinnamon French Toast Casserole




Recipe Provided By:
Casa de Solana, B&B Inn
Saint Augustine, FL

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