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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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A different veggie side dish from our local grocery store. They are actually mini crustless broccoli quiches and therefore low carb. Ingredients:
1 lb fresh broccoli florets |
2 shallots, minced |
2 tablespoons butter |
1/2 cup heavy whipping cream |
1 1/2 teaspoons salt |
1/4 teaspoon white pepper |
2 tablespoons fresh squeezed lemon juice |
1/4 shredded parmesan cheese or 1/4 asiago cheese |
6 eggs |
Directions:
1. Preheat oven to 325*.
2. In large kettle or Dutch oven, bring 3 quarts water to a boil, add broccoli.
3. Return to a boil, until tender, 3-5 minutes.
4. Drain and immediately plunge in icy water to halt cooking,until cold, then drain well.
5. Reserve 8 small florets for garnish.
6. In small skillet, melt butter over medium heat.
7. Saute shallots until transparent, around 5 minutes, cool slightly.
8. In food processor bowl, puree broccoli and shallot and butter mixture.
9. Add remaining ingredients and process until smooth and creamy.
10. Can refrigerate this mixture until you are ready to bake.
11. Butter 8 (6 oz) ramekins or custard cups, or disposable foil cupcake size cups.
12. Divide pureed mixture evenly among ramekins.
13. Arrange ramekins in 9 X 13 baking pan, filling pan with boiling water to reach halfway up ramekins.
14. Cover loosely with foil.
15. Bake in 325* preheated oven until knife in center comes out clean, about 35-40 minutes.
16. To serve, run knife around edge of cups, invert on dinner plate.
17. Garnish each with a cooked broccoli floret.
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