Individual Crustless Quiches - Broccoli, Ham & Swiss

Individual Crustless Quiches - Broccoli, Ham & Swiss
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 243.2
  • Total Fat: 13.1 g
  • Cholesterol: 276.2 mg
  • Sodium: 650.9 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 18.0 g

View full nutritional breakdown of Individual Crustless Quiches - Broccoli, Ham & Swiss calories by ingredient


Introduction

Delicious hot, at room temperature, or cold! Make these in Pyrex ramekins with lids and they make excellent packed lunches (in an insulated bag with a cold pack). Serve with a salad, perhaps a small crusty whole-grain roll - rye or pumpernickel would be perfect - and seasonal fruit for a light but filling meal. These are perfect for summer because the quiches can be made up ahead of time, kept in the refrigerator up to 24 hours (covered) and baked in the early morning while it's still cool, to serve cold for supper. Individual quiches are great when you have picky eaters or different special diets, because you can customize each one to suit a diner. If you have different "fillings", use parchment to line your pan and write the name of the diner on the parchment next to their quiche. Delicious hot, at room temperature, or cold! Make these in Pyrex ramekins with lids and they make excellent packed lunches (in an insulated bag with a cold pack). Serve with a salad, perhaps a small crusty whole-grain roll - rye or pumpernickel would be perfect - and seasonal fruit for a light but filling meal. These are perfect for summer because the quiches can be made up ahead of time, kept in the refrigerator up to 24 hours (covered) and baked in the early morning while it's still cool, to serve cold for supper. Individual quiches are great when you have picky eaters or different special diets, because you can customize each one to suit a diner. If you have different "fillings", use parchment to line your pan and write the name of the diner on the parchment next to their quiche.
Number of Servings: 6

Ingredients

    1 1/2 cups boiled waxy potato, peeled, diced small (canned ok; rinse and pat dry)
    1 cup tiny broccoli florets, cooked
    2 oz. uncured ham, minced (could also use 1/4 cup crumbled crisp bacon, or leave it out for a vegetarian dish)
    1 cup Swiss cheese, shredded
    1/4 cup scallions (green onions), sliced
    8 eggs
    1 cup whole milk
    3 cloves garlic
    2 tsp Dijon mustard
    1 Tbsp dried parsley flakes
    1 1/4 tsp salt, divided
    Freshly ground black pepper

Tips

Use any combination of veggies, meats, and cheeses you like. Mushrooms (sauteed) would have been nice had I thought to buy any. ;) Alton Brown of the TV show "Good Eats" calls quiche "refrigerator Velcro", since you can stick together all sorts of leftover bits and pieces. Even vegetables that had been cooked in a sauce can often be rinsed of their sauces (except for Asian dishes - think about an egg foo yong ripoff then! - or strongly acidic marinades/dressings), patted dry, and incorporated into quiche. This is just what I happened to have on hand.

Peel the tough parts of the stalks of broccoli left from cutting off the very ends (you want _tiny_ florets), slice or julienne, steam, toss with a tart, non-creamy salad dressing while still warm and chill for a tasty marinated veggie.

Waxy potatoes are the ones you'd make potato salad from - red-skinned, all-purpose white, Yukon gold.

If you use egg substitutes, do not substitute for more than half the eggs in order to retain flavor; 4 whole eggs + 8 egg whites is acceptable, 6 whole eggs + 4 egg whites is better. Pastured eggs are ideal.


Directions

-Preheat oven to 350F.
-Grease six 8-oz (or 10-oz) oven-proof ramekins or custard cups. Line a rimmed baking sheet with foil or parchment and set the ramekins on it.
-Use 1/4 tsp of the salt to salt the potatoes and broccoli. (If potatoes were cooked in salted water, you may not need all of the salt.)
-Divide potato, broccoli, ham, and cheese evenly between ramekins.
-In a blender, combine eggs, milk, garlic, mustard, parsley, and salt, and blend thoroughly.
-Divide egg mixture evenly between ramekins. Generously grind black pepper on top.
-Bake in the middle of the oven for 30-35 minutes, until a knife inserted in the center of a quiche comes out clean. Quiches will puff up high and sink. Shallower cups will cook more quickly than deeper ones.
-Serve immediately or allow to cool, cover, and chill.

Serving Size: 6 8-oz ramekins

Number of Servings: 6

Recipe submitted by SparkPeople user MIZZEM.