Breakfast (or brunch or a light dinner) for one? In these individual quiches, broccoli gives the creamy cheddar and egg a nice crunch; eliminating the crust cuts down on baking time.
-- Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside.
-- Chop broccoli into small bite-sized pieces. (Measurement may include stems or extra for only florets in the quiche and set the stems aside for soup) Bring a medium pot of salted water to a boil. Add broccoli; cook 1 - 1 1/2 minutes. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 265 | ||
Calories from Fat: 173 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 9.7g | 48 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 353.5mg | 109 % | |
Sodium 569.9mg | 20 % | |
Potassium 377.8mg | 10 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 5g | ||
Protein 17.6g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 265
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