Mini Crustless Broccoli Cheese Quiche Ramekins Recipes

CRUSTLESS BROCCOLI-CHEDDAR QUICHES

Steps:

• 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.
• 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 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.

CRUST-LESS BROCCOLI AND CHEDDAR MINI QUICHE

Steps:

• 1. I used three one cup ramekins to make these. Spray each ramekin with the butter spray. Saute the onions in the olive oil until golden brown then add the chopped broccoli florets,sliced mushrooms until just tender,season with salt and pepper then set to the side to cool.Combine the eggs,baking powder and half and half,mix them well.
• 2. Divide the broccoli mixture between the three ramekins and distribute the egg mixture between them then top with cheddar and grated cheese.
• 3. Bake in your pre-heated toaster oven at 350 degrees for 20-25 minutes or until a toothpick inserted in the middle comes out clean,enjoy!

MINI CRUSTLESS BROCCOLI CHEESE QUICHE RAMEKINS

Steps:

• Grease 6 ramekins using 1 teaspoon of butter.
• Spoon approx 1 Tablespoon broccoli into each ramekin.
• In a bowl, whisk together eggs, cream, salt and pepper until combined and frothy. Pour egg mixture into each ramekin over broccoli about 2/3 of the way full.
• Top each with Cheese.
• Set ramekins in a glass baking dish. Make a water bath by adding water into baking dish using enough to come about an inch up the sides of the ramekins.
• Bake at 350 about 30 minutes until set. Leave in water bath until slightly cooled.
• Serve warm, at room temp, or cooled.

CRUSTLESS BROCCOLI-CHEDDAR QUICHE

Steps:

• 1. 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 in a preheated 350º oven until golden brown, about 35 to 40 minutes.

CRUSTLESS BROCCOLI AND CHEDDAR MINI QUICHES

Steps:

• 1. Whisk evaporated milk, eggs, flour, salt and pepper in medium bowl until blended. Stir in cheese, broccoli and red pepper. Spoon 1/4 to 1/3 cup of mixture into greased and floured muffin cups, filling almost to rim. Stir mixture to evenly distribute ingredients.
• 2. Bake at 350 degrees for 23 to 28 minutes. Cool in pans for 15 minutes. Run knife around inside edges of muffin cups. Carefully remove quiches.