Crustless Broccoli-Cheddar Quiches

I may have been the only kid who didn't want cheese sauce on their broccoli in the school lunch line. It probably had something to do with the fact that the sauce in fact they were offering had only a passing relation to cheese, but as an adult I happily embrace the broccoli cheese combination, provided that there's real cheese involved (the unbelievable smoked cheddar from Hook's I used here definitely qualifies). I eat a lot of eggs and I'm apt to throw almost anything into a frittata/crustless quiche, so I jumped on this delicious recipe that assisted me on my mission to clean out the fridge, freezer, and pantry. It's a simple cooking technique and combination of ingredients that makes for a tasty, crowd-pleasing meal any time of day, the kind of recipe to keep close at hand when life is chaotic.

Crustless Broccoli-Cheddar Quiches 
from Martha Stewart
serves 4

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

1. 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.

2. 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.

3. 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.