Broccoli and Cheese Mini Quiche
I don't remember the first time I ever tasted quiche, but every time I eat it, it brings me back to my childhood. This fluffy egg pie with pockets of cheesy and all it's delicious goodness. If I have to eat any form of eggs during brunch, it better come like this. I do prefer it in the pie crust, but in this recipe, I decided that bite size crustless quiches would be a better shareable option. By all means, take the same amount of ingredients and put it in a pie shell. It's delicious either way, but here's how to make the minis.
Side note: I chose a basic broccoli and cheese version, but feel free to use whatever filling you like; ham, sausage, spinach, feta cheese...the quiche world is yours!
Prep time: 5 minutes
Cook time: 25-35 minutes
Yield: 12 mini quiches
Ingredients:
5 eggs
2 cups heavy cream
1/3 cup green onion
1 cup frozen chopped broccoli
1 cup cheddar cheese
1 tsp salt
1/4 tsp ground pepper
1/8 tsp crush red pepper flakes
cooking spray or butter
Tools:
whisk
large mixing bowl
muffin tray
Instructions:
Begin by preheating your oven to 300 degrees Fahrenheit.
Next, in a large mixing bowl, whisk eggs until well beaten.
Once the eggs are beat, fold in the remainder of the ingredients.
Now, grease your muffin tray with a thin layer of cooking spray or butter.
Place tray in oven and bake for 25 to 35 minutes until eggs are no longer runny and the centers are not giggly.
Let cool for about 10 minutes before gently removing from muffin tray and serve.
Hope you enjoy. Until next time friends, toodles!
