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Breakfast & Brunch

Crustless Broccoli-Cheddar Quiches

These individual quiches are tender and so good, you won't miss the crust.

Ingredients :

    Butter, for ramekins
    Coarse salt and ground pepper
    1 package (10 ounces) frozen broccoli florets
    6 large eggs
    ½ cup half-and-half
    ⅛ teaspoon ground nutmeg
    ¾ cup shredded cheddar cheese (3 ounces)
    Crusty bread and mixed salad (optional)

Direction :

    Preheat oven to 350°F. 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.
    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.
    Assemble 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.