Broccoli & Cheddar Mini Quiches

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 cups broccoli florets (fresh)
• 1 cup milk (do not use skim milk)
• 1 cup heavy cream
• 2 large eggs, plus
• 2 large egg yolks
• 1 cup cheddar cheese, grated
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg (or use fresh parsley or even a bit of garlic) (optional)

Recipe

• 1 preheat oven to 350f and line a large rimmed baking sheet with foil.
• 2 grease 10-12 cups in a 12-cup muffin tin and set aside.
• 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 let broccoli cool slightly, then chop into small pieces.
• 5 in a medium bowl, whisk together milk, cream, eggs, and egg yolks.
• 6 stir in cheese, salt, pepper and nutmeg.
• 7 add chopped broccoli to the mixture.
• 8 put muffin tin on baking sheet and then ladle egg mixture into prepared muffin cups, filling each cup.
• 9 bake until lightly browned and no longer jiggly in center, about 25-35 minutes.
• 10 let cool slightly, then run a knife around each quiche.
• 11 place a clean baking sheet on top of muffin pan and invert to unmold quiches.
• 12 serve warm or at room temperature.