Crustless Broccoli-Cheddar Quiches

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

Directions

• 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.