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● Butter, at room temperature, for dishes
● 6 large eggs
● 1/2 cup half-and-half or whole milk
● Coarse salt and ground pepper
● 1 large onions, chopped in to small pieces
● 4 ounces (1 cup) sharp cheddar cheese, shredded
● 1/2 cup chopped scallions
● 3 ounces roasted chicken, shredded in to small pieces
● 1 cup frozen vegetables, like peas, corn, carrots, etc.
Preheat oven to 350 degrees. Brush a 9-inch deep-dish pie plate (or four 10-ounce ramekins or custard cups) with butter or spray with nonstick cooking spray. Set plate aside.
In a large bowl, whisk together eggs, half-and-half or milk, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Stir in the vegetables, cheddar cheese, chopped onions, and scallions. Place pie plate (ramekins or custard cups) on a rimmed baking sheet; pour egg mixture into pie plate (or ladle into ramekins or cups).
Bake until eggs are set and tops are golden brown, 35 to 40 minutes. Serve warm. If you are freezing the quiche, make sure you wrapped the quiche with plastic wrap, and place in a freezable bag. To reheat, warm in the microwave for 2-3 minutes.
Preheat oven to 350° . 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 minutes. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, pepper, and nutmeg. Stir in broccoli and cheese.
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.