Broccoli & Cheddar Mini Quiches

1. 1

   Preheat oven to 350F and line a large rimmed baking sheet with foil.

2. 2

   Grease 10-12 cups in a 12-cup muffin tin and set aside.

3. 3

   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.

4. 4

   Let broccoli cool slightly, then chop into small pieces.

5. 5

   In a medium bowl, whisk together milk, cream, eggs, and egg yolks.

6. 6

   Stir in cheese, salt, pepper and nutmeg.

7. 7

   Add chopped broccoli to the mixture.

8. 8

   Put muffin tin on baking sheet and then ladle egg mixture into prepared muffin cups, filling each cup.

9. 9

   Bake until lightly browned and no longer jiggly in center, about 25-35 minutes.

10. 10

    Let cool slightly, then run a knife around each quiche.

11. 11

    Place a clean baking sheet on top of muffin pan and invert to unmold quiches.

12. 12

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.