Broccoli and Cheese Mini Quiche

Name: Broccoli and Cheese Mini Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 large muffins, 6 serving(s)
Ingredients: 1 cup milk; 4 eggs (slightly beaten); 1/4 teaspoon dry mustard; 1 pinch pepper; 1 pinch salt; 1 3/4 cups cheddar cheese (shredded); 1 1/2 cups frozen broccoli florets; 1 medium yellow onion (chopped ); 3 slices sourdough bread (or favorite type of bread)

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Recipe by chefymomma

These delicious little quiche's are BURSTING with flavor and will please any guest, morning or evening!

READY IN: 45mins

SERVES: 6

YIELD: 6 large muffins

UNITS: US

INGREDIENTS

Nutrition

1

cup milk
4

eggs (slightly beaten)
¹⁄₄

teaspoon dry mustard
1

pinch pepper
1

pinch salt
1 ³⁄₄

cups cheddar cheese (shredded)
1 ¹⁄₂

cups frozen broccoli florets
1

medium yellow onion (chopped )
3

slices sourdough bread (or favorite type of bread)

DIRECTIONS

Preheat oven to 350 derees.
Prepare muffin tins with cooking spray. I used larger muffin tins but size doesn't necessarily matter.
Place 3 thick slices of bread in oven on the rack for about 4 minutes. Just long enough for the bread to get toasted. Upon removing bread from the oven, cut each piece of bread into 4 pieces. Place one piece of toasted bread in each tin.
In a skillet, saute 2T. butter with onion until onion is soft and browned.
In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside.
Layer cheese, broccoli and onion around the bread in the muffin tin. Pour egg mixture over bread, cheese, onion and broccoli.
Bake for 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
Makes 6 large muffin tin quiche's.

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