Prep Time: 15 minutes
Cook Time: 35 to 40 minutes
Servings: 4
Yield: 4 ramekins
Submitted by MsMP
DESCRIPTION
You can personalize these individual quiches by adding your favorite combination of vegetables, meats, and cheeses. Eliminating the crust cuts down on prep and baking time.
- butter, for ramekins
- 1/2 small onion, minced (or shallots)
- 1/4 red bell pepper, diced
- 4 white button mushrooms, diced
- 2 slices bacon, chopped (or 1 tablespoon vegetable oil if not using bacon)
- 1 cup fresh broccoli, chopped small
- 6 large eggs
- 1/2 cup milk (or half-and-half)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground pepper
- pinch of ground nutmeg
- 3/4 cup shredded cheddar cheese (3 ounces)
DIRECTIONS
1. Preheat oven to 350 degrees F. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside.
2. In a small skillet over medium-low heat, add bacon and cook until crisp, about 5 minutes. Drain grease from bacon on a plate lined with a paper towel.
3. Keep about 1 tablespoon of bacon grease in the skillet (or add vegetable oil if not using bacon) and add onion, red bell pepper, mushrooms, and broccoli. Saute until vegetables are slightly soft.
4. In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg.
5. Stir in vegetables, bacon, and cheese.
6. Place ramekins on a rimmed baking sheet. Ladle egg mixture into ramekins, dividing evenly.
7. Bake until golden brown, 35 to 40 minutes.