Mini Quiches in Muffin Tins

It’s been forever since I’ve made a quiche, and for yesterday's Sunday brunch I decided to make mini quiches in my mini muffin tins. We got some broccoli in our CSA box, so broccoli cheese quiches were the obvious choice. I pretty much made up a recipe and decided to keep it pretty healthy and crust-less, and they turned out great.


Mini Broccoli Cheese Quiches

Ingredients

• 3 eggs
• 12 ounces fat free milk
• 2 tablespoons flour
• 1 head of broccoli, cut into very small pieces
• 1.5 cups shredded cheese (I used mild and sharp cheddar)
• 1/8 of a teaspoon salt
• 1/8 of a teaspoon pepper

Directions

• Preheat oven to 350 degrees.
• Spray mini muffin tins with olive oil.
• Beat the eggs and mix in the milk.
• Mix in the other ingredients.
• Fill mini muffin tins  to the top with the egg mixture.
• Bake for 13-16 minutes, until a toothpick inserted in the center comes out clean.
• Enjoy!

Prep and Bake Time: 25 minutes

Servings: 24 mini quiches + 2 small quiches in small ramekins (bake the ramekins an additional 5 – 8 minutes)




As I said, the mini quiches turned out great, and I can’t wait to make them with other veggies. I’m thinking mushrooms, asparagus, ham and cheese… The possibilities are really endless…

Questions: Do you like quiche? If so, what’s your favorite kind? 

Be well,
Andrea