CRUSTLESS BROCCOLI QUICHE
Omitting the crust in this crustless broccoli quiche cuts down on prep time, cook time, and carbs -- and the cheesy custard is the best part anyway.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h25m
Yield 4-6
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter.
- Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.
- In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper.
- Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.
- Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve.
- Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes.
- Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.
Nutrition Facts : ServingSize 1 slice, Calories 483, Fat 43 g, Carbohydrate 8 g, Protein 17 g, SaturatedFat 25 g, Sugar 4 g, Fiber 2 g, Sodium 492 mg, Cholesterol 321 mg
BROCCOLI CUSTARD
I use this quick and easy side dish to serve to those people who claim to not like vegetables...especially broccoli. This recipe works just as well with cauliflower, kale, zucchini, even fennel and onions.
Provided by Geema
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- steam or boil broccoli until tender, yet crispy.
- Drain and then dry broccoli with paper towels.
- Coarsely chop and place in a buttered 1 1/2 quart baking dish.
- Scatter cheese on top of broccoli.
- Mix the eggs, milk, butter, and seasonings together in a medium bowl.
- Pour custard over broccoli and cheese, and bake in a preheated 350 degree oven for 35 minutes.
Nutrition Facts : Calories 304.4, Fat 20.6, SaturatedFat 11.8, Cholesterol 192.4, Sodium 238.1, Carbohydrate 13.5, Fiber 3, Sugar 2.4, Protein 18.2
BAKED BROCCOLI CUSTARDS
You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h15m
Yield Makes 6 individual custards
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 20 to 25 minutes.
- Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
- Divide broccoli among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.
- Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.
PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
BAKED BROCCOLINI
Broccoli is my favorite vegetable, but when I came across this roasted broccolini recipe, I wanted to try it out. This dish is really tasty and I think other kids will love it, too. -Katie Helliwell, Hinsdale, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Place Broccolini in a greased 15x10x1-in. baking pan. Combine lemon juice, oil, salt and pepper; drizzle over Broccolini and toss to coat., Bake, uncovered, 10-15 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 97 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
BAKED BROCCOLI WITH RICE
My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcast a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcast. Of over 2,000 recipes that had been broadcast, the cookbook has the recipes that were the listeners' favorites.
Provided by BeccaB3c
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook broccoli according to package directions- Drain.
- In a large skillet, saute onions in butter.
- When onion is transparent, stir in cooked rice, mushroom soup and the cooked broccoli.
- Turn mixture into a buttered shallow 1 1/2 quart casserole, sprinkle with cheese.
- Bake for 30 minutes in a 350°F oven.
Nutrition Facts : Calories 196.6, Fat 8.3, SaturatedFat 4, Cholesterol 15, Sodium 411.7, Carbohydrate 24.9, Fiber 1.8, Sugar 2, Protein 6.1
HOMEMADE CUSTARD
Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Provided by Good Food team
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
- Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.
Nutrition Facts : Calories 284 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
BAKED BROCCOLI
A delicious and rich alternative to bland steamed broccoli! It caramelizes perfectly, and the spices give it a great flavor that kids and parents will love.
Provided by BreanneElyse
Categories Side Dish Vegetables Broccoli
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, mix together the olive oil, brown sugar, lemon juice, cayenne pepper, garlic powder, oregano, thyme, salt, and black pepper until thoroughly combined. Add the broccoli florets, and toss until evenly coated with the seasoning. Spread the broccoli florets out onto an baking sheet with a rim.
- Bake in the preheated oven until the broccoli is just browned on the top, 10 to 15 minutes.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 15.5 g, Fat 14 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 40.1 mg, Sugar 8.8 g
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