Crustless Broccoli-Cheddar Quiches

I'm sure I've mentioned this before but breakfast for dinner is one of my favorites! I actually prefer it rather than having breakfast at breakfast...silly me! When this picture popped up on my Martha iPhone app, I knew I wanted to make it!  Then after reading the ingredients, I knew I had to make it! Eggs, cheese, broccoli...yes, please! And let's be honest, I really love using my ramekins any chance I get! There's something about individualize portions that really tickles me.

This meal was really simple and really tasty. Perfect for breakfast, brunch, or dinner. You can mix it up to your liking too; spinach would be tasty! If you don't have ramekins,  you can bake it in a larger dish. It just might need a little extra time.

Ingredients

• Butter, for ramekins
• Coarse salt
• 1 package (10 ounces) frozen broccoli florets
• 6 large eggs
• 1/2 cup half-and-half
• Ground pepper
• 1/8 teaspoon ground nutmeg
• 3/4 cup shredded cheddar cheese (3 ounces)
• Crusty bread and mixed salad (optional)

Preheat oven to 350 degrees. 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.

Potato Broccoli Cheddar Cheese Soup

Sounds like a lot, right? I couldn't make up my mind...do I want potato soup or broccoli soup so after getting a little inspiration from a couple of food blogs and my cookbooks I decided to go for both potato & broccoli (you know I was using the cheese no matter what the main ingredient was).

This soup came together rather quickly and I was completely satisfied with my decision to use both potato & broccoli. The potato really helped with the overall consistency of the soup; made it more creamy (only had to used 1 tablespoon of skim milk). Spring is right around the corner so I really have to make the most of my winter comfort foods. I think I'll try this again in the near future with potato and cauliflower. I'll keep you posted! I had full intentions of making cheesy croutons for the top of the soup but forgot to get a loaf of Italian bread at the store, silly me!

I can't take credit for this soup but I don't really know who to give credit to. I used Martha, Food Network & Tastespotting to come to a final recipe for this soup.

Ingredients:

2 tablespoons unsalted butter (you can use olive oil if you're trying to be a little bit healthier)

1 medium size yellow onion

3 small heads of broccoli, chopped

2 medium size Idaho potatoes, cut into small pieces

4 cups of chicken broth (vegetable broth if you want to keep it vegetarian friendly)

1 1/2 cups of sharp cheddar cheese, shredded

1-2 tablespoons of skim milk (you can add more or less depending on you preference)

salt & pepper

In a dutch oven melt butter over medium heat. Add onion and saute until translucent (about 8 mins). Do not burn the onion! Add broccoli, potatoes, chicken broth, & a dash of salt and pepper. Bring to a boil and simmer until vegetables are fork tender (about 15-20 mins). Once vegetables are tender transfer to a blender and puree in batches (an immersion blender would do the trick too). Return puree to dutch oven over low heat. Stir in cheese, milk & salt/pepper to taste. Enjoy!

A Soupy Kind of Day: Cream of Broccolli

Another great day for soup. I especially love winter cooking. This was a very simple soup to make and a bit healthier than the broccoli cheddar soup I usually make. You can substitute cauliflower, mushrooms, or asparagus. I'm sure I'll be making it with asparagus in the near future.

The recipe came from Martha's Cooking School Cookbook but can also be found here

Orecchiette with Roasted Broccoli & Walnuts

I didnt get a great picture of this meal but it sure was delicious! This recipe came from the February Real Simple. It was super simple! I'll be making this again.

A good idea from Real Simple: "The combination of roasted broccoli, walnuts, and garlic also makes a delicious side dish for chicken, beef, or pork."

You can find the recipe here