Crustless Mini Quiches
CATEGORIES
INGREDIENTS
- Cooking Time: 25-30 minutes
- Servings: 12
- 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