Mini Broccoli Quiche Food

BROCCOLI AND CHEESE MINI QUICHE

Steps:

• Preheat oven to 350 derees.
• Prepare muffin tins with cooking spray. I used larger muffin tins but size doesn't necessarily matter.
• Place 3 thick slices of bread in oven on the rack for about 4 minutes. Just long enough for the bread to get toasted. Upon removing bread from the oven, cut each piece of bread into 4 pieces. Place one piece of toasted bread in each tin.
• In a skillet, saute 2T. butter with onion until onion is soft and browned.
• In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside.
• Layer cheese, broccoli and onion around the bread in the muffin tin. Pour egg mixture over bread, cheese, onion and broccoli.
• Bake for 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
• Makes 6 large muffin tin quiche's.

MINI BROCCOLI QUICHES WITH PROSCIUTTO CRUSTS

Steps:

• Bring a pot of salted water to a boil. Cook the broccoli in the boiling water according to the package instructions. Drain, then cut into small florets.
• Slice the prosciutto in half lengthwise to make long strips. Line each cup of a 12-cup muffin pan with 2 strips of prosciutto arranged in an X pattern. Fold the overhang back into each cup and lightly press to cover any gaps or holes. Hold in the refrigerator.
• Heat the olive oil in a medium skillet over medium heat. Add the onion and saute until softened, about 5 minutes. Add the crushed red pepper and garlic, then season with salt and pepper. Cook until the garlic is softened, another 2 minutes. Remove from the heat and let cool to room temperature, about 15 minutes.
• Preheat the oven to 400 degrees F.
• In a large bowl, whisk together the milk, cream and eggs and season with a pinch of salt and pepper. Mix in the cooled onion and garlic mixture and the Parmesan. Divide the broccoli among the prosciutto-lined muffin cups. Pour some of the egg mixture into each cup, filling each about three-quarters full.
• Bake until the quiches are set, 15 to 17 minutes. Let cool for 5 minutes before removing them from the muffin cups. Serve warm.

BROCCOLI & CHEDDAR MINI QUICHES

Steps:

• Preheat oven to 350F and line a large rimmed baking sheet with foil.
• Grease 10-12 cups in a 12-cup muffin tin and set aside.
• 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.
• Let broccoli cool slightly, then chop into small pieces.
• In a medium bowl, whisk together milk, cream, eggs, and egg yolks.
• Stir in cheese, salt, pepper and nutmeg.
• Add chopped broccoli to the mixture.
• Put muffin tin on baking sheet and then ladle egg mixture into prepared muffin cups, filling each cup.
• Bake until lightly browned and no longer jiggly in center, about 25-35 minutes.
• Let cool slightly, then run a knife around each quiche.
• Place a clean baking sheet on top of muffin pan and invert to unmold quiches.
• Serve warm or at room temperature.

BROCCOLI QUICHE

Steps:

• Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large skillet, saute broccoli and onion in butter until onion is tender. Remove from the heat. In a large bowl, whisk the cream, eggs, mayonnaise, flour, broth, salt, nutmeg and pepper; stir in the cheese and broccoli mixture. Pour into crust., Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

MINI BROCCOLI CHEDDAR QUICHES 3 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a silicone 24-cup mini muffin tin with nonstick spray.
• In a large bowl, whisk together the eggs, heavy cream, milk, Himalayan Pink Salt, and Black Pepper until smooth. Pour into a spouted liquid measuring cup.
• Unroll the pie crust and punch out circles the same size as the bottom of the muffin cups. Place the circles in the muffin tin and press down slightly.
• Chop the Handpicked Broccoli Florets and divide evenly between the muffin cups.
• Chop the Center Cut Bacon and divide evenly between 8 of the muffin cups. Add the diced red onion to another 8 muffin cups, leaving the remaining 8 cups with just broccoli.
• Pour the egg mixture into each of the muffin cups until just filled.
• Top each muffin cup with a sprinkle of Vermont Extra Sharp White Cheddar Cheese.
• Bake the mini quiches for 40 minutes or until the edges just start to turn golden and the centers are set. Remove from the oven and let cool completely.
• Pop the mini quiches out of the muffin tin. Garnish with the chives and season with Himalayan Pink Salt and Black Pepper before serving.
• Enjoy!

EASY BROCCOLI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
• Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
• Bake in preheated oven until center has set, 30 to 50 minutes.

BROCCOLI QUICHE CUPS

Steps:

• Preheat oven to 350°. Divide broccoli and cheese among 12 greased muffin cups., Whisk together remaining ingredients; pour into cups. Bake until set, 15-20 minutes.

MINI QUICHE 4 WAYS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper.
• Place tart shells on the prepared baking sheet and prick the sides and bottoms with a fork.
• Bake in the preheated oven for 8 minutes. The partial cook will help keep the pastry crispy on the bottom. Allow shells to cool slightly, in the pan, about 10 minutes.
• To make the mini-quiches: when shells are cooled but still warm, place 1 tablespoon Cheddar cheese in the bottom of 8 of the partially-baked tart shells. To 4 of the Cheddar-filled shells, add 1/2 piece of bacon, crumbled, and 1 tablespoon bell pepper. To the remaining 4 Cheddar-filled shells, add 1 tablespoon diced ham, 1 tablespoon broccoli, and 1/8 teaspoon thyme.
• Place 1 tablespoon Gruyere on the bottom of remaining partially-baked tart shells. To each of 4 of the Gruyere-filled shells, add 1 tablespoon cooked onion, 1 tablespoon of cooked, minced mushrooms, and 1/8 teaspoon garlic powder. To each of the remaining Gruyere-filled shells, add 1/4 of the diced prosciutto, 1 tablespoon cooked spinach, 1/8 teaspoon Italian seasoning blend, and a pinch of nutmeg, if using, to taste.
• Briskly stir eggs together with cream, salt, and pepper in a medium mixing bowl. Pour 1 1/2 to 2 tablespoons of the egg mixture into each of the 16 filled shells.
• Top the bacon/bell pepper mini quiches with a cherry tomato half. Top the ham/broccoli mini quiches with 1 teaspoon diced red onion. Top the onion/mushroom mini quiches with 1 teaspoon minced fresh parsley, and top the prosciutto/spinach mini quiches with 1/2 teaspoon minced fresh basil.
• Place mini quiches in the oven, and reduce heat to 350 degrees F (175 degrees C). Bake until the egg mixture is set and the crust is lightly browned, 30 to 35 minutes. Allow to cool on a rack, about 10 minutes. Serve warm.

MINI QUICHES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine biscuit mix and half-and-half in a medium bowl; knead approximately 10 times. Add 1/3 cup Cheddar cheese and mix until evenly combined. Use a teaspoon to scoop uniform amounts of dough and drop onto an ungreased cookie sheet. Use fingers to create cup shapes by pinching sides and pressing outward.
• Whisk eggs in a bowl until no whites remain. Add ham, broccoli, parsley, garlic powder, and onion powder and mix well. Spoon mixture into dough cups without overfilling.
• Bake in the preheated oven until dough is golden brown and eggs are set, about 15 minutes.

MARVELOUS MINI MEXICAN QUICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
• Beat cream cheese and butter until well combined. Add flour; mix until a dough forms. Divide dough into 24 balls and refrigerate.
• Whisk eggs and milk together in a bowl. Stir Monterey Jack cheese, chorizo sausage, green chiles, red onion, cilantro, garlic powder, black pepper, ground cumin, cayenne pepper, and salt into the egg mixture.
• Place one dough ball into each prepared muffin cup; press dough gently into the base and sides to form a dough cup. Spoon egg mixture to fill each dough cup.
• Bake in preheated oven until center of quiche is set, 25 minutes.