Tuesday, April 3, 2012

Mini Broccoli Cheddar Quiche Bites

I made these to have on hand for quick breakfasts. These are really, really, really good! I roasted my peppers in the oven and they turned out great. Just cook for 30 minutes at 450, turning once. Take out and put in a paper bag until cool. Peel skin off and then chop.

·        Mini Broccoli Cheddar Quiche Bites
·        Nancy taste of home bb

2 large eggs
1/2 cup heavy cream
2 T grated Parmesan cheese
1 t each grated onions and flour ****Beth did not use flour
1/2 tsp dry mustard
1 cup shredded sharp Cheddar cheese, divided
1 cup chopped frozen broccoli, thawed and drained
1/2 cup diced roasted peppers

Heat oven to 350*. Grease and flour 12 well mini-muffin pan. In bowl, whisk together eggs, heavy cream, Parmesan cheese, onions, flour and dry mustard until smooth.

Stir in 1/2 Cheddar cheese and chopped broccoli. Season with salt and black pepper, if desired. Divide cream mixture evenly among wells of prepared pan. Top with remaining cheddar cheese.

Bake quiches 20 min or until centers are set. Let sit 5 min before removing from pan. top with diced roasted peppers.



Replace the cheese and veggie for an equal amount of Gruyere cheese and sauteed wild mushrooms.

CHICKEN-PEPPER JACK: Instead of cheddar and broccoli, use rotisserie chicken and pepper-Jack cheese.

No comments:

Post a Comment