Crustless Broccoli and Cheddar Quiche

Serve with some crusty whole grain artisan bread and a salad to make a wholesome meal with friends and family.

serves 4
cook organic!

extra virgin olive oil
.75 lb broccoli, include the stem - the stem grounds you
6 eggs
1/2 cup water or soy milk
1/8 teaspoon freshly ground nutmeg
1/2 cup shredded cheddar cheese
sea salt, fresh ground pepper

1. Preheat oven to 350. Oil four 8-ounce ramekins or a 9-inch pie dish and set aside. Bring a medium pot of salted water to a boil.

2. Break up broccoli into florets. Chop the stem into 1/2 inch pieces. Cook broccoli in water for 1 minute. Drain well and dry (blot with towels, or save paper and use a salad spinner). Chop broccoli coarsely.

3. In a large bowl, whisk together eggs, water/soy milk, 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, and freshly ground nutmeg. Then stir in cheese, then the broccoli.

4. Place ramekins on a baking sheet and ladle egg mixture into ramekins evenly. Bake 35 to 45 minutes until top is golden brown.