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Mini Broccoli and Cheese Quiche

Mini Broccoli and Cheese Quiche
Prep Time
10 min
Cook Time
30 min
Yields
12 servings

Veggie packed mini quiches  a perfect make-ahead lunch.

Click here to watch how to make this recipe.

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ingredients

1
Tbsp olive oil
1
shallot, diced
1
head broccoli, thick stems cut off and florets finely chopped (about 3 to 4 cups)
salt and pepper
8
eggs
¾
cup 2% milk
½
tsp Dijon mustard
½
cup shaved medium Cheddar cheese
¼
cup grated Parmesan cheese, plus more for baking
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directions

Step 1

Preheat the oven to 350ºF and grease a non-stick muffin tin.

Step 2

Heat oil in a medium skillet, over medium low heat. Add the shallots and saute until tender, about 2 minutes. Add the broccoli and season with salt and pepper then cook until tender crisp, about 3 to 4 minutes. Remove from the heat and set aside allowing the broccoli mix to cool a bit.

Step 3

In a medium bowl, whisk the eggs, milk and Dijon mustard. Stir in the cheeses.

Step 4

Evenly divide the broccoli mixture between the prepared muffin tins and then pour the egg mix in each; filling them about two-thirds of the way up. If you’d like, sprinkle the tops with a bit more Parmesan cheese.

Step 5

Bake in the oven for 25 to 30 minutes, or until the tops are golden brown and the center of the cups are set.

Step 6

Remove from the oven and allow them to cool for a few minutes and then loosen the quiche from the cups and pop them out. Serve warm or store them in an airtight container.

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