Broccoli & Cheddar Mini Quiches

Recipe by HokiesMom
READY IN: 50mins
SERVES: 10-12




  • 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.