Becoming Crunchy

In celebration of the Organic Family Cookbook giveaway (that ends tomorrow!) I’ve gotten permission to share one of the yummy recipes from the book – Bakery Worthy Mini Broccoli & Cheese Crustless Quiches!

This was a huge hit with everyone when I made them…now that I’m sharing I’m wondering why I haven’t made them yet again! I know what we’ll be planning for this weekend…

Hope you enjoy – and be sure to enter to win your own copy of the Organic Family Cookbook by Anni Daulter before giveaway closes at 12 midnight EST tomorrow, Dec. 9th!

Lotus loves to play “bakery,” and these little morning treats are always on her menu. Kids appreciate foods in small containers. The food doesn’t seem to intimidate them and appears more manageable and fun.

Cook’s Note: I use ramekins for this recipe, but you can use a jumbo muffin pan as well. (Kelly’s note – we used jumbo muffin pans – worked just fine ).

• 1 tablespoon unsalted butter
• ½ cup chopped yellow onion
• 2½ cups chopped fresh broccoli – (Kelly’s note – we actually used frozen organic broccoli – wasn’t bad at all!)
• 1 teaspoon wheat germ
• ¼ teaspoon ground black pepper
• pinch sea salt
• 2 teaspoons Bragg’s Liquid Aminos, tamari, or low-sodium soy sauce
• 6 eggs
• ¼ cup whole milk
• ¾ cup shredded cheddar cheese

Preheat oven to 350°F. Butter 6 individual ramekins or jumbo muffin cups.

In a large saucepan over medium heat, melt butter, then immediately add onions, stirring occasionally, to start browning. Once the onions are browned, stir in broccoli, wheat germ, pepper, salt, and Bragg’s. Cook over medium heat for approximately 8 minutes, until broccoli is softened. Remove from heat.

In a large mixing bowl, combine eggs, milk, and cheese. Stir in broccoli mixture. Ladle egg-broccoli mixture into prepared ramekins or muffin cups. Bake for 35 minutes or until browned on top. Serve warm.

Serves 6

Super simple and so tasty – if you get a chance to give it a try, let me know your thoughts!

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