I just got a new cookbook called “Keepers“. The subtitle of the book is “Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen” Derek and I spent some time going through the cookbook taking note of which recipes we wanted to try.
The first recipe I made from the book was this crustless quiche. I like to make frittatas pretty often and this quiche is pretty similar, but it’s a bit creamier and fluffier. It’s less dense as well and makes for a perfect light meal.This is the first of many recipe to come from what is sure to be a family favorite cookbook.
Unsalted butter for greasing the pie dish
3 cups small broccoli florets (fresh or frozen)
1 cup shredded cheddar cheese
1 cup milk
2/3 cup heavy cream
6 large eggs
Pinch of nutmeg, preferably freshly grated
Preheat the oven to 350F, with a rack in the middle position. Butter a 10-inch glass pie dish, then set aside. Bring a large pot of water to a boil over high heat and season it generously with salt. When it returns to a boil, add the broccoli and gently boil, stirring once or twice, until just crisp-tender, 1 to 2 minutes. Drain, rinse with cold water, then thoroughly pat dry and scatter over the bottom of the pie dish. Scatter the cheese evenly over top. In a 1-quart (4-cup) measuring cup or medium bowl, whisk together the milk, cream, eggs, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper until smooth, then pour over the cheese. Bake until the custard is just set in the center, 35 to 40 minutes. Let cool slightly before serving.