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Mini Broccoli Cheddar Quiche
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Serves 4 |
Cheesy, savory and so easy to make.
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Ingredients:
2 cups broccoli florets
2 large eggs
2 large egg yolks
1 cup milk
1 cup heavy cream
1 cup cheddar, grated
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions:
Preheat oven to 350° F. Line a large baking sheet with aluminum foil.
Grease 8 cups in a 12 cup muffin tin with cooking spray. Set tin aside.
Add 1 inch of water to a large saucepan then set a steamer basket into saucepan. Set broccoli florets in steamer basket, cover saucepan then turn heat to high. Cook broccoli for 5-6 minutes, until just tender. Allow broccoli to slightly cool then chop into small pieces.
In a medium size bowl, whisk together eggs, egg yolks, milk and cream. Add cheese, nutmeg, salt and black pepper, stir together until combined. Add chopped broccoli, stir to combine.
Place muffin tin on baking sheet then spoon egg mixture into prepared muffin cups, filling each cup. Bake for about 25 minutes, until browned. Allow quiches to slightly cool then run a knife around each quiche to loosen. Put a baking sheet on top of muffin pan and invert.
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Mini Broccoli Cheddar Quiche
Serves 4
Ingredients:
2 cups broccoli florets
2 large eggs
2 large egg yolks
1 cup milk
1 cup heavy cream
1 cup cheddar, grated
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions:
Preheat oven to 350° F. Line a large baking sheet with aluminum foil.
Grease 8 cups in a 12 cup muffin tin with cooking spray. Set tin aside.
Add 1 inch of water to a large saucepan then set a steamer basket into saucepan. Set broccoli florets in steamer basket, cover saucepan then turn heat to high. Cook broccoli for 5-6 minutes, until just tender. Allow broccoli to slightly cool then chop into small pieces.
In a medium size bowl, whisk together eggs, egg yolks, milk and cream. Add cheese, nutmeg, salt and black pepper, stir together until combined. Add chopped broccoli, stir to combine.
Place muffin tin on baking sheet then spoon egg mixture into prepared muffin cups, filling each cup. Bake for about 25 minutes, until browned. Allow quiches to slightly cool then run a knife around each quiche to loosen. Put a baking sheet on top of muffin pan and invert.
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