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Broccoli-and-Cheddar Mini Quiches

Broccoli-and-Cheddar Mini Quiches
Need a gluten free, primal, and vegetarian main course? Broccoli-and-Cheddar Mini Quiches could be an awesome recipe to try. This recipe serves 4. One portion of this dish contains around 13g of protein, 36g of fat, and a total of 402 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up salt, heavy cream, eggs plus egg yolks, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

1
Preheat oven to 350F and line a large rimmed baking sheet with foil. Grease 8 cups in a 12-cup muffin tin and set aside.
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Aluminum FoilAluminum Foil
OvenOven
2
Pour 1 inch of water into a large saucepan and put in a steamer basket.
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WaterWater
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Sauce PanSauce Pan
3
Place broccoli in steamer basket, cover pot, turn heat to high and let cook until broccoli is just tender, 5 to 6 minutes.
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BroccoliBroccoli
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PotPot
4
Let broccoli cool slightly, then chop into small pieces.
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BroccoliBroccoli
5
In a medium bowl, whisk together milk, cream, eggs and egg yolks. Stir in cheese, salt, pepper and nutmeg.
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Egg YolkEgg Yolk
CheeseCheese
NutmegNutmeg
PepperPepper
CreamCream
EggEgg
MilkMilk
SaltSalt
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6
Add chopped broccoli.
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BroccoliBroccoli
7
Put muffin tin on baking sheet, then ladle egg mixture into prepared muffin cups, filling each cup.
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EggEgg
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8
Bake until lightly browned and no longer jiggly in center, about 25 minutes.
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9
Let cool slightly, then run a knife around each quiche. Put a clean baking sheet on top of muffin pan and invert to unmold quiches.
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10
Serve warm or at room temperature.
DifficultyHard
Ready In45 m.
Servings4
Health Score9
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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