I came across this recipe for Crustless Broccoli & Cheese Mini Quiches while participating in the Seasonal Sunday Event yesterday. I whipped up a slightly different version of Crustless Broccoli & Cheese Mini Quiches tonight, and I am so glad I did! This recipe is so easy to make and tastes great! It could be served as breakfast or a side dish or light meal for lunch or dinner. I love the idea of Mini Quiches because I can freeze half of the batch and not be "stuck" eating a whole pie plate of quiche for a week. And, the crustless version makes this an easy As Good As Gluten recipe!
·½ pkg (12 oz) frozen broccoli
·⅓ cup milk
·1 tsp freshly ground pepper
·½ medium-sized onion, chopped
·½ cup shredded cheddar cheese
Preheat oven to 350˚. Grease 12 muffin cup tins with olive oil. Steam broccoli (on stovetop or in the microwave), then chop and set aside. In a large bowl, whisk together eggs, milk, mustard, and pepper. Stir in broccoli, onion, and cheese. Ladle mixture into muffin cup tins, dividing evenly. Bake for 20 minutes, or until the center of the quiche is set.
Yields: Makes 10-12 mini quiches.
I've also shared this recipe on: This Week's Cravings, Seasonal Sunday