Monday, March 7, 2011

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

  • 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
  • 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… Smile

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

Be well,