One thing that I always found to be a pain when living by myself is that making meals from scratch often resulted in days upon days of leftovers. Since I'm on my own for the next week or so, I thought I'd focus on recipes that involve individual portions. Tonight's dinner is an individual quiche. One of the great things about making quiche (and a crustless quiche in particular) is that you can often use whatever vegetables and/or cheese that you have on hand. Since I have a ton of pepperjack cheese and leftover broccoli from last week's jacket potatoes, those ingredients will be the focus of tonight's dish. I based my individual quiche off of a recipe from Martha Stewart.
Crustless Broccoli Pepperjack Quiche
makes one serving
makes one serving
unsalted butter, for ramekins
1 large farm egg
1/8 cup organic half-and-half
pinch ground pepper
pinch coarse sea salt
pinch ground nutmeg
1/3 cup pepperjack cheese, shredded
1/2 cup broccoli florets, chopped
1. Preheat oven to 350 degrees. Butter one 8 oz ramekin.
2. Whisk together the egg, half-and-half, salt, pepper, and nutmeg. Stir in the broccoli and cheese.
3. Pour the mixture into the prepared ramekin. Place the ramekin on a rimmed baking sheet and cook for 30-40 minutes, or until golden brown.
For an accompaniment, I made a side salad of mixed greens and cucumber. To the salad I added homemade croutons, balsamic vinaigrette dressing, and some freshly-grated romano cheese.
The crouton recipe is based on this one by The Neelys (Food Network).
Homemade Croutons
2 slices homemade bread, cut into cubes
salt
pepper
dried herbs (I used rosemary, Italian seasoning, thyme, and savory)
olive oil
1. Preheat the oven to 400 degrees.
2. Toss together the bread cubes with salt, pepper, and fresh herbs and a drizzle of olive oil.
3. Spread the bread cubes onto a baking sheet and bake for approximately 15 minutes.
Balsamic vinaigrette is a super-easy salad dressing to make. The recipe below is based on this one by Emeril Lagasse (Food Network):
Balsamic Vinaigrette
1/4 cup balsamic vinegar
1/2 cup olive oil
1/2 tsp black pepper
1/2 tsp fine sea salt
1. Combine ingredients in a lidded container. Shake to mix.
1 large farm egg
1/8 cup organic half-and-half
pinch ground pepper
pinch coarse sea salt
pinch ground nutmeg
1/3 cup pepperjack cheese, shredded
1/2 cup broccoli florets, chopped
1. Preheat oven to 350 degrees. Butter one 8 oz ramekin.
2. Whisk together the egg, half-and-half, salt, pepper, and nutmeg. Stir in the broccoli and cheese.
3. Pour the mixture into the prepared ramekin. Place the ramekin on a rimmed baking sheet and cook for 30-40 minutes, or until golden brown.
For an accompaniment, I made a side salad of mixed greens and cucumber. To the salad I added homemade croutons, balsamic vinaigrette dressing, and some freshly-grated romano cheese.
The crouton recipe is based on this one by The Neelys (Food Network).
Homemade Croutons
2 slices homemade bread, cut into cubes
salt
pepper
dried herbs (I used rosemary, Italian seasoning, thyme, and savory)
olive oil
1. Preheat the oven to 400 degrees.
2. Toss together the bread cubes with salt, pepper, and fresh herbs and a drizzle of olive oil.
3. Spread the bread cubes onto a baking sheet and bake for approximately 15 minutes.
Balsamic vinaigrette is a super-easy salad dressing to make. The recipe below is based on this one by Emeril Lagasse (Food Network):
Balsamic Vinaigrette
1/4 cup balsamic vinegar
1/2 cup olive oil
1/2 tsp black pepper
1/2 tsp fine sea salt
1. Combine ingredients in a lidded container. Shake to mix.
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