CRUSTLESS BROCCOLI QUICHE
Omitting the crust in this crustless broccoli quiche cuts down on prep time, cook time, and carbs -- and the cheesy custard is the best part anyway.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h25m
Yield 4-6
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter.
- Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.
- In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper.
- Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.
- Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve.
- Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes.
- Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.
Nutrition Facts : ServingSize 1 slice, Calories 483, Fat 43 g, Carbohydrate 8 g, Protein 17 g, SaturatedFat 25 g, Sugar 4 g, Fiber 2 g, Sodium 492 mg, Cholesterol 321 mg
BROCCOLI QUICHE CUPS
Steps:
- Preheat oven to 350°. Divide broccoli and cheese among 12 greased muffin cups., Whisk together remaining ingredients; pour into cups. Bake until set, 15-20 minutes.
Nutrition Facts : Calories 291 calories, Fat 24g fat (12g saturated fat), Cholesterol 243mg cholesterol, Sodium 523mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.
BROCCOLI WITH CHEDDAR CHEESE SAUCE
Provided by Nancy Fuller
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Fill a medium saucepan with 1 inch of water and place a steamer inside. Bring the water to a boil, place the broccoli in the steamer, reduce the heat to medium, cover and steam until tender and bright green, about 5 minutes.
- Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper. Top the broccoli with the Cheddar Cheese Sauce, or serve it on the side.
- Melt the butter in a medium saucepan over medium heat until foamy. Spoon the flour over the butter and cook, while stirring, until the flour becomes pasty. Pour in the milk while whisking and season with salt and pepper. Bring to a boil, reduce the heat to a medium simmer and cook for 5 to 8 minutes. Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.
SIMPLE BROCCOLINI
This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.
Provided by JUMAHA
Categories Side Dish Vegetables
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
- Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.
Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Fat 13.6 g, Fiber 3.2 g, Protein 8.3 g, SaturatedFat 1.9 g, Sodium 145.2 mg, Sugar 5.4 g
BROCCOLI QUICHE MUFFINS
"I like to keep a batch of these quiche like muffins in the freezer-it's handy to warm them in the microwave when time is short," comments Cindy Hrychuk from Gilbert Plains, Manitoba. "These muffins are great for breakfast, lunch or a quick snack."
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- Combine the broccoli, onion, ham and cheese; set aside. In a bowl, beat eggs until frothy. Add oil; mix well. Combine dry ingredients; add to the egg mixture just until moistened. Fold in broccoli mixture. , Fill greased muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts : Calories 134 calories, Fat 9g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 216mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
BROCCOLI QUICHE MUFFINS
These are a tasty breakfast on the go. I make a batch to freeze and then they're ready to go in my lunch bag. Everywhere I work people ask for the recipe. They're also good without the ham
Provided by MBMommy
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine the broccoli, onion, ham, and cheese; set aside.
- In a mixing bowl, beat eggs until frothy. Add oil; mix well.
- Combine dry ingredients; add to the egg mixture just until moistened. Fold in the broccoli mixture.
- Fill greased muffin cups (NO paper liners!) two-thirds full. Bake at 375F for 20 minutes. Cool for 10 minutes; remove to a wire rack.
- These freeze very well.
BROCCOLI CHEDDAR MUFFINS
These muffins are healthy, really filling, and so DELICIOUS!
Provided by Debbie Chapman
Time 32m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375F.
- In a large bowl, mix together the flour, baking powder, sugar and salt. Add the broccoli and grated cheese and mix to combine.
- In a small bowl, mix together the melted butter, milk, and egg. Pour it into the large bowl with the flour mixture then stir until the entire mixture is wet and combined.
- Spray a muffin tin with non-stick cooking spray, then fill with batter.
- Bake at 375F for about 22 to 25 minutes or until the muffin edges are golden and a toothpick comes out clean.
BROCCOLI CHEDDAR MUFFINS
I made these quick muffins for a brunch wedding shower and they were very popular. The recipe might have come from Parents magazine. Would be good with soup and salad.
Provided by LonghornMama
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, beat eggs with an electric mixer until light colored.
- Add butter and cheese and mix on low.
- Add muffin mix, broccoli and scallions and mix at low speed for another minute.
- Coat a 12 cup muffin pan with cooking spray; divide batter among muffin cups.
- Bake at 375 degrees for 15 minutes until light golden brown.
- Cool on a rack before turning muffins out of pan.
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