Broccoli and cheddar mini quiches
Delight your taste buds with these mouthwatering Broccoli and Cheddar Mini Quiches! Made with fresh broccoli, creamy cheddar cheese, almond milk, and a blend of spices, these bite-sized treats are perfect for breakfast, brunch, or snacks. Easy to make and incredibly delicious!
- 18 Mar 2024
- Cook time 35 min
- Prep time 5 min
- 4 Servings
- 8 Ingredients
Broccoli and cheddar mini quiches are a delightful and healthy way to start your day or enjoy as a light meal. These bite-sized quiches combine the nutrition of broccoli and the savory flavor of cheddar cheese, all enveloped in a creamy mixture of eggs and dairy. Perfect for breakfast, brunch, or even a quick snack, these mini quiches are easy to make and sure to please any palate.
Ingredients:
Instructions:
- If using fresh broccoli, wash and chop it into small florets.
- Steam the broccoli for about 4-5 minutes until just tender but still bright green. You can do this by placing the florets in a microwave-safe bowl with a few tablespoons of water, covering it with a plate or microwave cover, and microwaving for 3-4 minutes.
- Drain any excess water and set the broccoli aside to cool slightly.
- In a large mixing bowl, whisk together the 8 oz of almond milk and 1 cup of heavy whipping cream until well combined.
- Add the 4 eggs, one at a time, whisking thoroughly after each addition.
- Add 1/2 teaspoon of salt, 1/2 teaspoon of white pepper, and 1/4 teaspoon of ground nutmeg to the egg mixture.
- Whisk everything together until fully incorporated.
- Evenly distribute the steamed broccoli florets into the prepared muffin tin cups.
- Sprinkle the 1 cup of shredded cheddar cheese over the broccoli in each muffin cup.
- Carefully pour the egg and cream mixture over the broccoli and cheese in each muffin cup, filling them almost to the top. The mixture will rise slightly as it bakes.
- Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the quiches are set and lightly golden on top. You can check doneness by inserting a toothpick into the center of one; it should come out clean.
- Allow the mini quiches to cool in the pan for about 5 minutes before carefully removing them. Use a small knife to gently loosen the edges if necessary.
- Serve the mini quiches warm or at room temperature. Enjoy!
Tips:
- Pre-steam the broccoli: Lightly steam the broccoli before adding it to the quiche mixture to ensure it cooks thoroughly.
- Use quality cheese: Opt for a sharp cheddar cheese for a richer flavor.
- Non-dairy options: Replace heavy cream and almond milk with alternative dairy-free options if needed.
- Even mixing: Ensure the egg mixture is well beaten to achieve a uniform consistency throughout the quiches.
- Grease your muffin tin: Make sure to lightly grease your muffin tin to prevent sticking and make removal easier.
- Allow to cool: Let the mini quiches cool slightly before removing from the tin to prevent them from falling apart.
Enjoy these delicious broccoli and cheddar mini quiches as a simple, nutritious addition to any meal. They're versatile, easy to prepare, and packed with flavor. Whether you're hosting a brunch or looking for convenient meal prep options, these mini quiches are sure to become a favorite!
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 420kcal | 17% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 5g | 2% |
| Fiber 0.88g | 2% |
| Sugar 2.44g | 2% |
| Fat | |
| Fat 36g | 44% |
| Saturated 22g | 70% |
| Cholesterol 330mg | - |
| Vitamins | |
| Vitamin A 460ug | 51% |
| Choline 210mg | 38% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.53mg | 41% |
| Vitamin B3 0.32mg | 2% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 1.16ug | 48% |
| Vitamin C 33mg | 36% |
| Vitamin E 3.28mg | 22% |
| Vitamin K 40ug | 32% |
| Minerals | |
| Calcium, Ca 380mg | 29% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 1.45mg | 13% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 280mg | 8% |
| Selenium, Se 27ug | 50% |
| Sodium, Na 610mg | 41% |
| Zinc, Zn 2.12mg | 19% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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