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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
3 cups cauliflower flowerets (1 small head)
3 cups broccoli flowerets (1 bunch)
2 tsp butter
1 small yellow onion, halved and thinly sliced
3 large eggs
2 cups milk or half-and-half
2 tbsp chopped fresh parsley
1 tbsp Dijon mustard
1/4 tsp salt
1/8 tsp white or black ground pepper
1/2 cup shredded Monterey jack cheese
Paprika
Preheat oven to 325. Spray a 2-quart shallow baking dish with aerosol cooking spray.
In simmering water blanch the cauliflower and broccoli flowerets separately for 3 minutes each. Drain and rinse in cold water; drain again. Set aside.
In a small skillet melt butter; saute onion until tender but not brown. Sprinkle the broccoli, cauliflower, and onions in bottom of prepared baking dish.
In a large bowl whisk together the eggs, milk, parsley, mustard, salt and pepper until blended. Stir in cheese. Pour mixture over vegetables in dish.
Bake for 25 minutes. Remove from oven; sprinkle lightly with paprika. Return to oven and bake 10 minutes more, or until a knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before serving.
Cut into wedges to serve. Refrigerate any leftovers. Serves 6
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CRUSTLESS BROCCOLI-CAULIFLOWER QUICHE
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
3 cups cauliflower flowerets (1 small head)
3 cups broccoli flowerets (1 bunch)
2 tsp butter
1 small yellow onion, halved and thinly sliced
3 large eggs
2 cups milk or half-and-half
2 tbsp chopped fresh parsley
1 tbsp Dijon mustard
1/4 tsp salt
1/8 tsp white or black ground pepper
1/2 cup shredded Monterey jack cheese
Paprika
Preheat oven to 325. Spray a 2-quart shallow baking dish with aerosol cooking spray.
In simmering water blanch the cauliflower and broccoli flowerets separately for 3 minutes each. Drain and rinse in cold water; drain again. Set aside.
In a small skillet melt butter; saute onion until tender but not brown. Sprinkle the broccoli, cauliflower, and onions in bottom of prepared baking dish.
In a large bowl whisk together the eggs, milk, parsley, mustard, salt and pepper until blended. Stir in cheese. Pour mixture over vegetables in dish.
Bake for 25 minutes. Remove from oven; sprinkle lightly with paprika. Return to oven and bake 10 minutes more, or until a knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before serving.
Cut into wedges to serve. Refrigerate any leftovers. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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