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!

  • 31 Mar 2025
  • Cook time 35 min
  • Prep time 5 min
  • 4 Servings
  • 8 Ingredients

Broccoli and cheddar mini quiches

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:

2 cups broccoli
140g
8 oz almond milk
230g
1 cup heavy whipping cream
240g
4 eggs
220g
1 cup cheddar cheese
110g
1/2 tsp salt
3g
1/2 tsp white pepper
1.20g
1/4 tsp ground nutmeg
0.55g

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with silicone baking cups.
2. Prepare the Broccoli:
- 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.
3. Prepare the Custard Mixture:
- 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.
4. Season the Custard:
- 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.
5. Assemble the Quiches:
- 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.
6. Fill with Custard:
- 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.
7. Bake the Quiches:
- 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.
8. Cool and Serve:
- 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 Size240 grams
Energy
Calories 420kcal21%
Protein
Protein 16g11%
Carbohydrates
Carbohydrates 5g2%
Fiber 0.88g2%
Sugar 2.44g2%
Fat
Fat 36g44%
Saturated 22g70%
Cholesterol 330mg-
Vitamins
Vitamin A 460ug51%
Choline 210mg38%
Vitamin B1 0.09mg8%
Vitamin B2 0.53mg41%
Vitamin B3 0.32mg2%
Vitamin B6 0.14mg8%
Vitamin B9 70ug18%
Vitamin B12 1.16ug48%
Vitamin C 33mg36%
Vitamin E 3.28mg22%
Vitamin K 40ug32%
Minerals
Calcium, Ca 380mg29%
Copper, Cu 0.05mg6%
Iron, Fe 1.45mg13%
Magnesium, Mg 30mg7%
Phosphorus, P 310mg25%
Potassium, K 280mg8%
Selenium, Se 27ug50%
Sodium, Na 610mg41%
Zinc, Zn 2.12mg19%
Water
Water 170g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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