Broccoli and Voltaire
To sow and to reap the fruits of our labors…
In honor of so much cultivation, I baked these delightfully simple Crustless Broccoli-Cheddar Quiches from Martha Stewart, with broccoli gathered fresh from our miniature plot of suburban farmland. The subtle flavor of the nutmeg (of which I added a little extra, of course…) was the perfect compliment to this creamy, cheesy quiche with broccoli that tasted much sweeter than any store-bought variety. My spirit has been strengthened to continue tending my garden, cultivating good fruits.
Crustless Broccoli-Cheddar Quiches
(recipe courtesy Martha Stewart Living)
Ingredients:
Butter, for ramekins
Coarse salt
1 package (10 ounces) frozen broccoli florets
(or use fresh broccoli from your garden, as I did)
6 large eggs
1/2 cup half-and-half (or use a little heavy cream, as I did)
Ground pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)
Preheat oven to 350�°. 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. (I served with toasted homemade thyme-flavored bread.) Serves 4.