Broccoli And Cheese Mini Quiche – a delicious recipe with milk, eggs, mustard, pepper, salt, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 350 derees.
2
Prepare muffin tins with cooking spray. I used larger muffin tins but size doesn't necessarily matter.
3
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.
4
In a skillet, saute 2T. butter with onion until onion is soft and browned.
5
In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside.
6
Layer cheese, broccoli and onion around the bread in the muffin tin. Pour egg mixture over bread, cheese, onion and broccoli.
7
Bake for 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
426
kcal
Calories
28
g
Fat
14
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup milk, 4 eggs (slightly beaten), 1/4 teaspoon dry mustard, 1 pinch pepper, and more.
Yes, Broccoli And Cheese Mini Quiche falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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