Ingredients
-
2
-
1
-
1
-
2
-
2
-
1
-
1/2
-
1/2
-
1/4
-
-
-
-
-
-
Directions
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 , I didn’t use any cream since I didn’t have any I just used milk I think there was way too much salt in the recipe for my liking I might have to throw away the portion I didn’t eat since it’s so salty
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Steps
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1
Done
|
Preheat Oven to 350f and Line a Large Rimmed Baking Sheet With Foil. |
|
2
Done
|
Grease 10-12 Cups in a 12-Cup Muffin Tin and Set Aside. |
|
3
Done
|
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. |
|
4
Done
|
Let Broccoli Cool Slightly, Then Chop Into Small Pieces. |
|
5
Done
|
in a Medium Bowl, Whisk Together Milk, Cream, Eggs, and Egg Yolks. |
|
6
Done
|
Stir in Cheese, Salt, Pepper and Nutmeg. |
|
7
Done
|
Add Chopped Broccoli to the Mixture. |
|
8
Done
|
Put Muffin Tin on Baking Sheet and Then Ladle Egg Mixture Into Prepared Muffin Cups, Filling Each Cup. |
|
9
Done
|
Bake Until Lightly Browned and No Longer Jiggly in Center, About 25-35 Minutes. |
|
10
Done
|
Let Cool Slightly, Then Run a Knife Around Each Quiche. |
|
11
Done
|
Place a Clean Baking Sheet on Top of Muffin Pan and Invert to Unmold Quiches. |
|
12
Done
|
Serve Warm or at Room Temperature. |
