Mini Broccoli Cheese Quiches

I’ve never been much of a quiche person but this is a great, easy recipe…and it tastes wonderful! It’s great as a side dish or you can use it for brunch. It’s also sure to please my vegetarian friends! 🙂

Bon appétit!

Chop the broccoli into small pieces.

Chop the broccoli into small pieces.

Steam the broccoli for 5-7 minutes til it starts to get tender. (not soggy)

Steam the broccoli for 5-7 minutes til it starts to get tender. (not soggy)

Whisk together the eggs and half and half...

Whisk together the eggs and half and half…

...then add the steamed broccoli and cheese. Mix well.

…then add the steamed broccoli and cheese. Mix well.

Divide the mixture between the muffin cups.

Divide the mixture between the muffin cups.

Fresh out of the oven...they look SO GOOD!

Fresh out of the oven…they look SO GOOD!

Voila! The oh-so-good finished product!

Voila! The oh-so-good finished product!

Mini Broccoli and Cheese Quiches

3 Cups Broccoli, chopped into small pieces

4 Eggs

1/3 Cup Half & Half

1 Cup Mexican Blend Shredded Cheese (or your choice)

Salt and Pepper to taste

Preheat oven to 350°F. Grease muffin tins. (Makes 12.)

Steam the chopped broccoli 5-7 minutes til it just starts to get tender, not soggy. Remove from heat and set aside.

Whisk together the eggs and half and half. Add broccoli, cheese and salt and pepper, if using. Mix well.

Divide mixture between the cups in your muffin tin. Bake for 20 minutes, or til set. 

Allow quiches to cool in the pan about 5 minutes. Remove and serve.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

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