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crustless
mini quiches
* adapted
from a martha
stewart everyday food recipe |
ingredients:
Butter, for
ramekins
Coarse salt
1/2 cup broccoli florets
1/4 cup roasted red peppers
1/4 cup roasted artichokes
6 large eggs
1/2 cup half-and-half
Ground pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese
directions:
1. 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.
2. In
a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4
teaspoon pepper, and nutmeg. Stir in broccoli, roasted peppers and artichokes
and cheese.
3. 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.
notes:
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·
I added the roasted red peppers and artichokes to this recipe to
boost up the flavour and because...well, I had some left-over in
the fridge. These quiches were so delicious I almost couldn't believe
it.
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This recipe serves 4, or 2 for dinner and then 2 for lunch the next
day. i took my left-over quiche out of the ramekin and warmed it
briefly in the microwave and ate it sandwiched between two toasted
pieces of challah...oh my goodness was that good.
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