Food & Cooking Recipes Breakfast & Brunch Recipes Crustless Broccoli-Cheddar Quiches 3.1 (943) 33 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 26, 2019 Rate PRINT Share Prep Time: 10 mins Total Time: 50 mins Servings: 4 Breakfast for one? In these individual quiches, broccoli gives the creamy cheddar and egg a nice crunch; eliminating the crust cuts down on baking time. Ingredients Butter, for ramekins Coarse salt and ground pepper 1 package (10 ounces) frozen broccoli florets 6 large eggs ½ cup half-and-half ⅛ teaspoon ground nutmeg ¾ cup shredded cheddar cheese (3 ounces) Crusty bread and mixed salad (optional) Directions 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. Originally appeared: Everyday Food, December 2004 Rate It PRINT