BROCCOLI AND CHEDDAR QUICHE
Fantastic quiche, very easy!
Provided by Gail Powers-Moore
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
- Bake crust in the preheated oven for 8 minutes.
- Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
- Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 17.9 g, Cholesterol 138.4 mg, Fat 18.6 g, Fiber 2 g, Protein 11.2 g, SaturatedFat 6.5 g, Sodium 586.4 mg, Sugar 1.8 g
MINI BROCCOLI QUICHES WITH PROSCIUTTO CRUSTS
Provided by Katie Lee Biegel
Categories appetizer
Time 55m
Yield 12 quiches
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Cook the broccoli in the boiling water according to the package instructions. Drain, then cut into small florets.
- Slice the prosciutto in half lengthwise to make long strips. Line each cup of a 12-cup muffin pan with 2 strips of prosciutto arranged in an X pattern. Fold the overhang back into each cup and lightly press to cover any gaps or holes. Hold in the refrigerator.
- Heat the olive oil in a medium skillet over medium heat. Add the onion and saute until softened, about 5 minutes. Add the crushed red pepper and garlic, then season with salt and pepper. Cook until the garlic is softened, another 2 minutes. Remove from the heat and let cool to room temperature, about 15 minutes.
- Preheat the oven to 400 degrees F.
- In a large bowl, whisk together the milk, cream and eggs and season with a pinch of salt and pepper. Mix in the cooled onion and garlic mixture and the Parmesan. Divide the broccoli among the prosciutto-lined muffin cups. Pour some of the egg mixture into each cup, filling each about three-quarters full.
- Bake until the quiches are set, 15 to 17 minutes. Let cool for 5 minutes before removing them from the muffin cups. Serve warm.
CRUSTLESS BROCCOLI-CHEDDAR QUICHES
Breakfast for one? In these individual quiches, broccoli gives the creamy cheddar and egg a nice crunch; eliminating the crust cuts down on baking time.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
- In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
- Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.
Nutrition Facts : Calories 266 g, Fat 19 g, Fiber 1 g, Protein 17 g
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.
Provided by HokiesMom
Categories Lunch/Snacks
Time 50m
Yield 10-12 quiches, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 172.8, Fat 15.3, SaturatedFat 9.1, Cholesterol 122, Sodium 227.1, Carbohydrate 3, Sugar 0.1, Protein 6.3
MINI BROCCOLI CHEDDAR QUICHES 3 WAYS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, large eggs, heavy cream, whole milk, Private Selection™ Himalayan Pink Salt, Private Selection™ Black Pepper, pre-made pie crust, Private Selection™ Handpicked Broccoli Florets, Private Selection™ Center Cut Bacon, red onion, Private Selection™ Vermont Extra Sharp White Cheddar Cheese Bar, fresh chives
Provided by Kroger
Categories Breakfast
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Grease a silicone 24-cup mini muffin tin with nonstick spray.
- In a large bowl, whisk together the eggs, heavy cream, milk, Himalayan Pink Salt, and Black Pepper until smooth. Pour into a spouted liquid measuring cup.
- Unroll the pie crust and punch out circles the same size as the bottom of the muffin cups. Place the circles in the muffin tin and press down slightly.
- Chop the Handpicked Broccoli Florets and divide evenly between the muffin cups.
- Chop the Center Cut Bacon and divide evenly between 8 of the muffin cups. Add the diced red onion to another 8 muffin cups, leaving the remaining 8 cups with just broccoli.
- Pour the egg mixture into each of the muffin cups until just filled.
- Top each muffin cup with a sprinkle of Vermont Extra Sharp White Cheddar Cheese.
- Bake the mini quiches for 40 minutes or until the edges just start to turn golden and the centers are set. Remove from the oven and let cool completely.
- Pop the mini quiches out of the muffin tin. Garnish with the chives and season with Himalayan Pink Salt and Black Pepper before serving.
- Enjoy!
MINI BROCCOLI CHEDDAR QUICHES
Steps:
- Preheat the oven to 350ºF. Add the room temperature butter and room temperature cream cheese to a bowl. Use a mixer to whip them together until evenly combined.
- Begin stirring in the flour, about ¼ cup at a time, until a dough forms. The dough should be soft, but not sticky.
- Divide the dough into 12 equal portions (begin by dividing into four pieces, then divide each quarter into three equal-sized pieces). Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells (see step by step photos below for more help).
- Whisk together the eggs, milk, Parmesan, garlic powder, pepper, and salt in a bowl.
- Finely chop the thawed broccoli florets (about 1.5 cups once chopped). Shred the cheddar cheese (about 1 cup shredded). Add the broccoli and cheddar to the egg mixture and stir to combine.
- Divide the broccoli cheddar mixture between the twelve mini pie crusts. The liquid egg mixture will not fully submerge the broccoli and cheddar in the crusts, but it will puff up and fill the crust once baked.
- Bake the mini quiches in the preheated oven for 35 minutes or until puffed in the center and golden brown around the edges.
- Carefully transfer the baked quiches to a wire rack to cool. Serve warm, or at room temperature within two hours of baking.
Nutrition Facts : ServingSize 1 mini quiche, Calories 213 kcal, Carbohydrate 11 g, Protein 7 g, Fat 16 g, Sodium 259 mg, Fiber 1 g
BROCCOLI AND CHEESE MINI QUICHE
These delicious little quiche's are BURSTING with flavor and will please any guest, morning or evening!
Provided by chefymomma
Categories Breakfast
Time 45m
Yield 6 large muffins, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 derees.
- Prepare muffin tins with cooking spray. I used larger muffin tins but size doesn't necessarily matter.
- Place 3 thick slices of bread in oven on the rack for about 4 minutes. Just long enough for the bread to get toasted. Upon removing bread from the oven, cut each piece of bread into 4 pieces. Place one piece of toasted bread in each tin.
- In a skillet, saute 2T. butter with onion until onion is soft and browned.
- In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside.
- Layer cheese, broccoli and onion around the bread in the muffin tin. Pour egg mixture over bread, cheese, onion and broccoli.
- Bake for 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
- Makes 6 large muffin tin quiche's.
Nutrition Facts : Calories 314.1, Fat 16.9, SaturatedFat 9.1, Cholesterol 181.3, Sodium 501.9, Carbohydrate 23, Fiber 2.4, Sugar 1.8, Protein 17.9
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- 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.
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