Wednesday, March 18, 2009

Broccoli and Cheddar Mini Quiches

Broccoli and Cheddar Mini Quiches

2 c. broccoli florets
1 c. milk (do not use skim)
1 c. heavy cream or half and half
2 large eggs
2 large egg yolks
1 c. grated cheddar
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground nutmeg (opt)
1/2 lb. bacon cooked and crumbled (opt)

Steam broccoli in a pan until broccoli is just tender, 5 to 6 mins. 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 and crumbled bacon. Grease a 12 cup muffin tin and place on a baking sheet covered with foil. Ladle egg mixture into muffin cups, filling each cup. Bake at 350 until lightly browned and no longer jiggly in center about 25 minutes. Let cool slightly then run a knife around the edges to allow the quiches to come out easily.

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