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!
Cook time 35 min
Prep time 5 min
Ingredients:
2 cups broccoli8 oz almond milk
1 cup heavy whipping cream
4 eggs
1 cup cheddar cheese
1/2 tsp salt
1/2 tsp white pepper
1/4 tsp ground nutmeg
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.
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 per serving
4 ServingsCalories 420kcal
Protein 16g
Carbohydrates 5g
Fiber 0.88g
Sugar 2.44g
Fat 36g
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