Who needs a pie pan or pastry dough when you've got muffin tins? This quiche recipe combines the standard custard mixture with steamed broccoli and cheddar cheese baked into muffin-sized mini quiches. These are the perfect breakfast treats for your little ones—especially if you have a daily broccoli battle on your hands!
Little quiches fit perfectly in little hands. Best of all, they can be served for any meal of the day. If you're feeling brave, try adding other fresh vegetables or leftover meat to this recipe.
2 cups broccoli florets
1 cup milk (do not use skim)
1 cup heavy cream
2 large eggs plus 2 large egg yolks
1 cup grated Cheddar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
How to Make It
Preheat oven to 350°F and line a large rimmed baking sheet with foil. Grease 8 cups in a 12-cup muffin tin and set aside. Pour 1 inch of water into a large saucepan and put in a steamer basket. Place broccoli in steamer basket, cover pot, turn heat to high and let cook until broccoli is just tender, 5 to 6 minutes. 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.
Put muffin tin on baking sheet, then ladle egg mixture into prepared muffin cups, filling each cup. Bake until lightly browned and no longer jiggly in center, about 25 minutes. 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.
I just finished licking my plate, my quiche were so delicious. This is an easy, inexpensive recipe that didn't leave too much mess, but it could stand a little tweaking. First, I replaced the whole milk with soy and the heavy cream with plain yogurt. That'll make the quiche much lighter as far as calories and grease. For flavor and a veggie-packer, I sautéed garlic, onion, green bell pepper, green onions, and spinach and added it to the mixture before the cheese. Add seasoning salt, onion powder, pepper, and a dash of cayenne for the kick.
Usually don't comment if I haven't even made the recipe, but how could this be recommended as kid-friendly with 39g of fat, 23g saturated fat and 332 mg cholesterol per serving? It may taste good, but the fat content far outweighs any benefits from the one-serving of veggies they get. There are lots of ways to slim this down - no heavy cream, using low-fat sharp cheddar (Cabot), no extra egg yolks...
These tasted really good but they were a bit heavy and on the greasy side.. we really liked them but I wouldn't reccomend serving them as a main dish. I made the mini version and I also made 2 big ones but on both occasions we tried them as the main course.
Still cooking but I used skim milk and plain yogurt in place of heavy cream. I mean I wasn;t going to eat all the fat and calories it called for. I'm sure it will turn out great!
Just tried a bite of my altered recipe! Substituted the whole milk for skim and the heavy cream for plain fat free yogurt and I gotta say they taste amazing!
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