Tuesday, May 31, 2011

Broccoli and Cheddar Mini Quiches

I was hosting a brunch for some friends and found this amazing recipe that everyone seemed to rave about and want more. It's fun to make these in individual-sized quiches for people to enjoy, especially if you want to make various different versions and everyone wants just a taster. Also with this being a crustless quiche it is a great healthy option for those trying to watch their waist line.


2 cups broccoli florets
1 cup milk (do not use skim)
2 large eggs plus 2 large egg yolks
1 cup double cream or heavy cream
1 cup grated cheddar cheese
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground nutmeg


Preheat oven to 350 F (180C) and line a large rimmed baking sheet with foil. Grease 8-9 cups in a 12 cup muffin tin and set aside.

Steam broccoli for 5-6 minutes in large pot until it is tender. Let broccoli cool slightly then chop into small pieces.

In a medium bowl, whisk together milk, cream, eggs and egg yolks. Stir in cheese, salt, pepper and nutmeg.

Add chopped broccoli.

Ladle egg mixture into prepared muffin cups to almost fill each cup up.

Bake about 25 minutes or until lightly brown and no longer jiggly in center.

Let cool slightly then run a knife around each quiche.

Put a clean baking sheet on top of muffin pan and invert to unmold quiches.

Serve warm or at room temperature.

Source: www.grouprecipes.com

1 comment:

  1. You should try these some time...http://www.ourbestbites.com/2009/01/mini-ham-and-egg-cups/. It's the same kinda thing, but the ham makes them more portable!