Mini Broccoli Quiche Recipes

BROCCOLI & CHEDDAR MINI QUICHES

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.

MINI BROCCOLI QUICHES WITH PROSCIUTTO CRUSTS

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 QUICHE CUPS

Steps:

• Preheat the oven to 375F degrees and spray a muffin pan with cooking spray.
• Crack the eggs into a medium-size mixing bowl and whisk well. Whisk in the milk
• Sprinkle the eggs with salt and pepper.
• Chop up the steamed broccoli, and divide the broccoli and cheddar cheese evenly between the muffin cups, but do not overfill. Fill about 1/3 of the way full.
• Pour the egg mixture about 3/4 of the way full in each. There should be just enough for 15-16 quiche cups.
• Bake in the middle rack of the oven for 17-20 minutes.
• Remove and let cool for a few minutes. Run a butter knife along the edge of each quiche cup to loosen it from the pan. Lift each quiche cup out of the pan, plate, serve warm and ENJOY!

MINI BROCCOLI CHEDDAR QUICHES 3 WAYS RECIPE BY TASTY

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!

BROCCOLI AND CHEESE MINI QUICHE

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.