Quick Mini Crustless Broccoli Quiche
Quick, healthy, and bite-sized, these mini crustless quiches feature tender broccoli, creamy cheddar, and fluffy eggs. High in protein, fiber-rich, and easy to prepare, they’re ideal for breakfast, brunch, or meal prep
Equipment
- 1 Large Skillet
- 1 Standard Muffin Pan
- 12 Silicone Muffin Cups
- 1 Whisk or Fork
- 1 Wire cooling rack
Ingredients
- 1 tablespoon olive oil
- 2 cups broccoli florets bite-sized, or 1 cup cooked
- 8 large eggs
- ½ cup milk any type
- ½ cup grated cheddar cheese or your favorite
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking. Lightly spray 12 silicone muffin cups or a standard muffin pan with cooking spray to prevent sticking and make removal easy.
- Cook the Broccoli: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for about 5 minutes, stirring occasionally, until they are tender but still vibrant green. Remove from heat and set aside to cool slightly.
- Whisk the Egg Mixture: In a large mixing bowl or measuring cup, crack all 8 eggs and whisk them thoroughly. Add the milk, grated cheddar cheese, salt, and black pepper, and continue whisking until the mixture is smooth and fully combined.
- Distribute Broccoli Evenly: Divide the cooked broccoli among the 12 prepared muffin cups, making sure each cup receives an even amount. This ensures consistent flavor and texture in every mini quiche.
- Pour Egg Mixture: Carefully pour the egg and cheese mixture over the broccoli in each cup, filling them almost to the top. Try to distribute the liquid as evenly as possible so all quiches bake uniformly.
- Bake the Mini Quiches: Place the muffin pan in the preheated oven and bake for 13–15 minutes, or until the quiches are set. A slight wobble in the center is fine, as they will firm up slightly as they cool.
- Cool and Remove: Remove the pan from the oven and allow the quiches to cool for 10 minutes on a wire cooling rack. Gently pop each mini quiche out of the silicone cups or muffin pan and serve warm, or store for later use.
Notes
- Use pre-cooked or steamed broccoli for faster preparation without compromising flavor.
- Adjust the seasoning to taste; a pinch of garlic powder or paprika adds depth.
- Non-stick silicone muffin cups make removal easy and cleanup quick.
- Mini quiches can be customized with other vegetables, cheeses, or cooked meats.
- Allow quiches to cool slightly before removing to maintain shape and texture.