Do you have broccoli or other veggies that need to get used?  Make quiche!

Crustless Broccoli Quiche

This recipe was adapted from Martha Stewart.  It’s very easy and has amazing flavor!

I used individual ramekins but it can also be made in a pie dish.

This quiche is perfect on a hectic night, when you may not have time to roll out dough.  However, if you’re in the mood for crust, hop over and check out this delicious spinach quiche.

Happy Cooking!

~Gena

Cut right up to the base of the florets (even higher than I did in the picture would be better.)

Cut in half lengthwise so you’ll have a flat edge and the broccoli won’t roll as you chop.

Cut in half lengthwise once more and then begin chopping crosswise.

Chopped Broccoli

Ingredients:

Serves 5

• Butter, for ramekins **
• 1 t sea salt **
• 2 crowns broccoli, chopped (about 2 cups)**
• 6 large eggs **
• 3/4 cup cream **
• 3/4 cup milk **
• 1/2 t. ground pepper **
• 1/4 teaspoon ground nutmeg
• 1 cup shredded cheddar cheese (3 ounces) **

**  Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning. ( Noodle types may vary)

Directions:

• Preheat oven to 350 degrees.
• Butter five 8-ounce ramekins (or a 9-inch pie dish) and set aside.
• Add about 1/2 inch of water to bottom of microwavable bowl. Add broccoli; cook 2 or 3 minutes or until almost fork tender. Try not to overcook. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely. (click on pictures above for broccoli chopping tips.)
• In a large bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg. Add in broccoli and cheese.  Stir until well combined.
• Place ramekins on a cookie sheet. Ladle broccoli mixture evenly among ramekins.
• Bake until golden brown, 35 to 40 minutes.  If using a pie dish, baking time may be longer.  Keep checking until edges are set.  To test, give oven rack a slight jiggle.  A tiny bit of wobble in the middle is okay as it will continue to set up as it cools.

Enjoy!!