Broccoli & Cheddar Mini Quiches
"From the All You Magazine Feb 2008. I'm saving it for future events planned in the Spring. I think it would be a great lunch item or even buffet item for parties and holiday gatherings. The article said to try different cheese or swap another veggie depending on your own likes."
photo by Dreamer in Ontario
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
10-12 quiches
- Serves:
- 10-12
ingredients
- 2 cups broccoli florets (fresh)
- 1 cup milk (do not use skim milk)
- 1 cup heavy cream
- 2 large eggs, plus
- 2 large egg yolks
- 1 cup cheddar cheese, grated
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon ground nutmeg (or use fresh parsley or even a bit of garlic) (optional)
directions
- Preheat oven to 350F and line a large rimmed baking sheet with foil.
- Grease 10-12 cups in a 12-cup muffin tin and set aside.
- Cook broccoli in a steamer basket over 1 inch of water for 6 minutes or microwave in a dish with a little water, cover and cook on HIGH until tender, about 5 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 to the mixture.
- Put muffin tin on baking sheet and then ladle egg mixture into prepared muffin cups, filling each cup.
- Bake until lightly browned and no longer jiggly in center, about 25-35 minutes.
- Let cool slightly, then run a knife around each quiche.
- Place a clean baking sheet on top of muffin pan and invert to unmold quiches.
- Serve warm or at room temperature.
Questions & Replies
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Reviews
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Like some of the others committed...these were a bit on the running side...I.patted the broccoli dry before adding...I cut back on the milk and let them cook for 35 mins...still I got some liquid when I flipped them over...I made mine with mozzarella cheese and replaced the nutmeg with oregano...these are very yummy! I got 11 quiches...ate two for lunch and I'm going to freeze the rest...I'm going to pop them in the microwave for future snacks or lunches. Thanks for posting. :) -
Made these the other day for breakfast & expected a few would be around for lunch as well, but no luck on the lunch thing ~ Instead, they were all gone by mid-morning! Great for a nice breakfast, & wonderful for just plain ol' munching! Didn't change a thing, & I won't another time, either! Thanks for sharing the recipe! [Made & reviewed in Gimme 5 tag] -
I really enjoyed the taste of these using the nutmeg. The only suggestion I have is to squeeze any excess moisture out of your steamed broccoli before adding to the egg mixture. My mini quiches came out a little too liquidy....a watery liquid collected in the muffin tin as I removed them. I think it was from the extra moisture left on the broccoli. But they were very good and easy to make too. Thanks for posting. Made for Zaar 123 Hit Wonders game. -
Quite tasty! I also got more than 8 quiches out of this - was able to fill all 12 of my muffin cups. They were a bit soft for finger food, so I'm not sure about them as an appetizer, but they fit beautifully on a toasted english muffin for breakfast or brunch! Next time, I think I would try herbs rather than nutmeg for broccoli. Thanks for sharing!
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DD and her friend just finished inhaling these delectable, moist little quiches for dinner. I used 2 cups of half and half in place of the heavy cream and milk. My muffin tins must be small beccause I ended up with 10 quiches. I also had to bake them for 30 minutes. Made for the Aus/NZ Recipe Swap #14
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Tweaks
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Like some of the others committed...these were a bit on the running side...I.patted the broccoli dry before adding...I cut back on the milk and let them cook for 35 mins...still I got some liquid when I flipped them over...I made mine with mozzarella cheese and replaced the nutmeg with oregano...these are very yummy! I got 11 quiches...ate two for lunch and I'm going to freeze the rest...I'm going to pop them in the microwave for future snacks or lunches. Thanks for posting. :)
RECIPE SUBMITTED BY
<p>I'm one of the original members of RecipeZaar and an active member in the old forums. I loved meeting so many wonderful people from across the globe in what were truly amazing forums and during events on the site which encouraged interaction. I miss those forums and am saddened that this is now just another recipe collection site. I will always come back here as I have so many recipes saved of my own and tried many gems. I hope you are able to find something you like.</p>
