CRUSTLESS MINI QUICHES

 

  • Cooking Time: 25-30 minutes
  • Servings: 12
  • Preparation Time:

Ingredients

  • 1 Cup broccoli, chopped small
  • 2/3 Cup spinach leaves, chopped
  • 2/3 Cup shredded sharp cheddar cheese
  • 6 eggs
  • 1 1/2 Cups milk
  • salt and pepper

Directions

  • 1. Preheat oven to 375F (190C)
  • 2. Grease a regular muffin tin
  • 3. Blanche the broccoli (boil for a few minutes then place in an ice bath for a minute, better instructions can be found online). Drain well.
  • 4. Layer the broccoli, spinach and cheese into the muffin tins until nearly full
  • 5. Whisk together the eggs, milk, and seasonings until smooth and slightly frothy
  • 6. Pour egg mixture over the vegetables, filling the muffin cups about 3/4 full
  • 7. Bake for 25-30 minutes, until tops are slightly browned
  • 8. Let cool for 5-10 mins then remove from tin. If quiches are watery place them on a towel or strong paper towel

Notes

*We didn't use pepper

Categories: Quiche 

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