Monday, November 22, 2010

Bacon Broccoli Crustless Quiches

Broccoli Bacon Crustless Quiche

Twitter has a strange love for bacon. Mention bacon, and you will likely have a zillion people shout back about how they love the stuff. Some will say they would love to roll it it, make sweet love to it, and have salty little bacon babies. Some will talk about it dipped in chocolate. Still others will reminisce about the literal mounds of it at Blissdom Canada, and some will say they would eat it three times a day if they could.

Kevin says it's "Man food." Me, I just like to eat it.

This recipe for crustless quiche actually didn't originally contain bacon. It was just sharp cheddar and boring broccoli, which didn't sound that amazing to me, so I added bacon. Of course, EVERYTHING is better with bacon.

Adapted from Martha Stewart

1 ten ounce package of frozen broccoli
6 large eggs
5 pieces of bacon
1/2 cup of half and half
ground pepper
1/8 tsp nutmeg
3/4 cup shredded sharp cheddar cheese

Pre-heat oven to 350 F.

This recipe is versatile. If you are into doing little single serving dishes of crustless quiche, butter four 8 oz ramekins. If you'd rather skip the cutesy little individual portion thing, butter a 9 inch pie plate. Set aside.

Bring a pot of salted water to a boil, and dump in the broccoli for about a minute. Drain and rinse until cool water, then blot with paper towel to dry. Chop coarsely.

Meanwhile, fry up your bacon and drain on paper towels. Chop.

In a bowl, whisk together the eggs, half and half, nutmeg, pepper, and cheese. Stir in your bacon and broccoli. Divide the mixture between your teeny ramekins, or just dump the whole lot into the greased pie plate.

Place the ramekins on a rimmed baking sheet so they don't slide around, or off and onto the bottom of your oven, and bake them (or the pie plate of quiche) for about 35-40 minutes until cooked through and golden.

Serve with crusty bread and a tossed salad.

Makes four servings.
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