I know you’ve seen these. Who hasn’t? And every time I do I’m sure I remark “what a good idea,” and then never make them. So I finally made them because everything I needed could be put into my FTY basket. You can prepare these the night before and rewarm them in the morning or have them cold. They’re an obvious choice for breakfast, but would also make a nice lunch with a side salad. Another thought – put a couple between toast for a breakfast sandwich.
| Mini Crustless Broccoli & Chevre Quiches | Print |
Author: Shannon Hepburn
Serves: 12 Mini Quiches
Ingredients
Instructions
- Preheat the oven to 375° F.
- Whisk the eggs, milk, cream, salt and pepper in a bowl until well combined.
- Melt the butter over medium heat in a 10-inch sauté pan. Remove from the heat. Liberally brush the wells of a standard muffin pan with half of the butter. Set the muffin pan aside. (If you are concerned about the quiches sticking in your pan you could also try using muffin liners).
- Return the sauté pan to the stove over medium heat and cook the broccoli and shallots (or onions) until soft, about 3-5 minutes (sometimes I go a bit longer to let the onions brown a bit – whatever you prefer). Remove from the heat.
- Divide the broccoli and shallot mixture among the wells. Divide the cheese among the wells. Divide the milk mixture among the wells, filling them near to the top.
- Bake the quiche in the oven until puffed and set, about 25 minutes. Remove from the oven and allow them to cool in the pan for 10 minutes before serving. To serve, loosen around the edges of each quiche and lift out of the pan. Or try inverting the pan onto a cooling rack.
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So here’s the thing – you can put whatever you like into these quiches. You could do a sausage and sweet peppers combo, bacon and cheddar or baby spinach and red onion, just cheese or even plain. Anything goes.
EAT WELL AND BE WELL