Roasted Broccoli Crustless Quiche
Yields 24 mini-quiches. Recipe is by Teresa B. Day.
½ head broccoli
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
6 large eggs
⅓ cup whole milk
1 cup heavy cream
1 teaspoon dried oregano
1 cup shredded Gouda cheese
1. Heat oven to 400 F. Cut the thick stems from the broccoli and separate the florets into small sections.
2. Place the broccoli on a cookie sheet. Drizzle with olive oil then sprinkle with salt and pepper.
3. Roast broccoli in the oven for 10 to 15 minutes or until it is tender and slightly brown. Set broccoli aside to cool and reduce the oven temperature to 375 F.
4. Whisk the egg, milk and cream together in a large bowl.
5. Chop the broccoli coarsely then fold it, the oregano and the cheese into the egg mixture.
6. Line a mini-muffin tin with small paper liners or grease thoroughly. Spoon the egg mixture into each cup.
7. Bake the quiches for 15 minutes or until they poof and brown slightly on top — don’t worry if they fall.
8. Transfer to wire racks to cool and serve warm.
Bacon, Herb and Cheese Savory Muffins
Yields 12 muffins. Recipe is by Teresa B. Day.
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons sugar
½ teaspoon salt
2 cups sharp cheese, shredded
2 tablespoons minced chives
1 teaspoon minced parsley
1 tablespoon minced rosemary
6 slices bacon, cooked and crumbled
1 stick butter, melted and cooled
¾ cup milk
1 large egg
1. Preheat oven to 350 F. Grease a 12-cup muffin tin or line with papers.
2. In a large bowl, whisk together flour, baking powder, sugar, salt, cheese, herbs and bacon.
3. In a small bowl, whisk together butter, milk and egg. Make sure the butter is cooled before incorporating with the eggs.
4. Add milk and egg mixture to the flour mixture, stirring until just combined (do not over-mix).
5. Scoop the batter evenly among muffin tins and bake 15 to 20 minutes, or until golden and a tester comes out clean.