Recipe by HokiesMom
From the All You Magazine Feb 2008. I'm saving it for future events planned in the Spring. I think it would be a great lunch item or even buffet item for parties and holiday gatherings. The article said to try different cheese or swap another veggie depending on your own likes.
Top Review by teresas
Like some of the others committed...these were a bit on the running side...I.patted the broccoli dry before adding...I cut back on the milk and let them cook for 35 mins...still I got some liquid when I flipped them over...I made mine with mozzarella cheese and replaced the nutmeg with oregano...these are very yummy! I got 11 quiches...ate two for lunch and I'm going to freeze the rest...I'm going to pop them in the microwave for future snacks or lunches. Thanks for posting. :)
- 2 cups broccoli florets (fresh)
- 1 cup milk (do not use skim milk)
- 1 cup heavy cream
- 2 large eggs, plus
- 2 large egg yolks
- 1 cup cheddar cheese, grated
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon ground nutmeg (or use fresh parsley or even a bit of garlic) (optional)
Directions See How It's Made
- Preheat oven to 350F and line a large rimmed baking sheet with foil.
- Grease 10-12 cups in a 12-cup muffin tin and set aside.
- Cook broccoli in a steamer basket over 1 inch of water for 6 minutes or microwave in a dish with a little water, cover and cook on HIGH until tender, about 5 minutes.
- Let broccoli cool slightly, then chop into small pieces.
- In a medium bowl, whisk together milk, cream, eggs, and egg yolks.
- Stir in cheese, salt, pepper and nutmeg.
- Add chopped broccoli to the mixture.
- Put muffin tin on baking sheet and then ladle egg mixture into prepared muffin cups, filling each cup.
- Bake until lightly browned and no longer jiggly in center, about 25-35 minutes.
- Let cool slightly, then run a knife around each quiche.
- Place a clean baking sheet on top of muffin pan and invert to unmold quiches.
- Serve warm or at room temperature.