Crustless Broccoli Quiche

It turns out that I can survive the dentist, it was just a cleaning and it wasn’t that bad. I still do not want to go more than 2 times a year though! After the dentist I stopped at the gym for a good workout. I don’t normally work out at night since it is so busy but I felt like I needed some activity. I did 30 minutes of cardio on the elliptical with a People magazine and it flew by- reminder to myself that I should read more magazines while doing cardio. After I returned the magazine to the basket a VERY muscular guy came and grabbed that issue of People and went to do some cardio and read People. Not sure why but that made me laugh, the image of a big muscular guy reading about celebrity gossip

 

Today was a chest day for lifting and I did

Bench Press

Machine Fly

Overhead Press

Front Raise

Lateral Raise

Push-Up’s

Rear Deltoid Raise

 

It may hurt to wash my hair tomorrow but it did feel so good to life. I was the only girl in the weight room as usual, I have found that in the morning there are a few more women how lift. Not sure why that is? Are those who work out in the morning more “hard core”?

 

After I got home showered and played with Clifford a bit I got started on dinner. I was craving something lighter and possibly breakfasty. I had a recipe for Crustless Broccoli Quiche printed out and the Egg-Land’s Best Eggs from the FoodBuzz Tastemakers Program. I love quiche and always feel very French eating it and it is something different for dinner and it is always a plus when I can use my Le Creuset Ramekins

 

 

Ingredients

 

• 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)

 

Directions

 

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.

 

On the side I made a salad with spinach, arugula, mint, asparagus, carrots, cucumbers, a bit of cheddar and some Ken’s Light Ceasar Dressing. It went really well with the quiche. Club soda and Pom Wonderful were my drink of juice for the evening.

 

  

 

 

 

 

 

 

Mike is due home around 10 so I have the rest of the evening read and catch up the girly shows I watch (like Vampire Diaries)