Broccoli Quiche Muffins

Keep a batch of these quiche like muffins in the freezer; warm them in the microwave when time is short. These muffins are great for breakfast, lunch or a quick snack. From Cindy Hrychuk: Gilbert Plains, Manitoba. Recipe published in Quick Cooking July/August 1998.

Yield: 18 servings
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Recipe Time

Prep Time:
Cook Time:
Cool: 10 Minutes


  • 3 cup(s) frozen chopped broccoli, thawed and drained
  • 1 medium onion, chopped
  • 1/2 cup(s) diced fully cooked ham
  • 1/2 cup(s) grated Parmesan cheese
  • 6 eggs
  • 1/2 cup(s) vegetable oil
  • 1 1/4 cup(s) all-purpose flour
  • 1 tablespoon(s) baking powder
  • 1 teaspoon(s) dried oregano
  • 1 teaspoon(s) dried parsley flakes
  • 1/4 teaspoon(s) garlic powder
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) dried thyme


  1. • Combine the broccoli, onion, ham and cheese; set aside. In a bowl, beat eggs until frothy. Add oil; mix well. Combine dry ingredients; add to the egg mixture just until moistened. Fold in broccoli mixture.
  2. • Fill greased muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack. Yield: 1-1/2 dozen.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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