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If you're looking for a dish that seamlessly blends flavor and nutrition, look no further than the Mini Crustless Broccoli Cheddar Quiche. This delightful recipe has garnered attention for its simple preparation and mouthwatering taste, making it a favorite among health-conscious food lovers and busy families alike. Whether you're hosting a weekend brunch, seeking a quick snack, or prepping meals for the week, this quiche ticks all the boxes. It's not only scrumptious but also packed with essential nutrients, ensuring that every bite is as beneficial as it is satisfying.

Mini Crustless Broccoli Cheddar Quiche

Discover the deliciously healthy Mini Crustless Broccoli Cheddar Quiche, perfect for brunch, snacks, or meal prep. This easy recipe combines fresh broccoli and sharp cheddar for a flavorful, nutritious dish that appeals to health-conscious food lovers and busy families. Packed with vitamins and protein, it's versatile enough to be served warm or cold and can be customized with your favorite veggies. Enjoy a delightful meal that’s both satisfying and good for you!
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Ingredients
  

2 cups fresh broccoli florets, finely chopped

1 cup shredded sharp cheddar cheese

6 large eggs

1 cup milk (whole or 2% preferred)

1/2 cup diced onion (yellow or white)

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika (optional, for a hint of warmth)

1 tablespoon olive oil

Fresh parsley or chives, chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a standard muffin tin by greasing it lightly with non-stick spray or brushing it with olive oil, or opt for silicone muffin cups for easy removal.

    Cook the Vegetables: In a medium-sized skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes or until the onions become translucent. Next, stir in the chopped broccoli and continue cooking for an additional 2-3 minutes until the broccoli is just tender. Remove the skillet from heat and allow the mixture to cool for a few minutes.

      Whisk the Egg Mixture: In a large mixing bowl, crack the eggs and whisk them together with the milk, salt, black pepper, and paprika. Ensure everything is well combined and the mixture is light and frothy.

        Combine Ingredients: Gently fold the sautéed broccoli, onion, garlic, and shredded cheddar cheese into the egg mixture. Stir carefully until all ingredients are evenly incorporated, ensuring the cheese and veggies are well distributed throughout.

          Fill the Muffin Tin: Using a ladle or measuring cup, pour the quiche mixture into each muffin cup, filling them about 3/4 full to allow for rising during baking.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The quiches are ready when they are puffed and set, and a toothpick inserted in the center comes out clean.

              Cool & Serve: Once baked, let the mini quiches cool for about 5 minutes in the tin. Carefully remove them with a small spatula or fork. Serve warm or at room temperature, and for an extra touch, garnish with freshly chopped parsley or chives.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 mini quiches

                  - Presentation Tips: For an inviting display, arrange the mini quiches on a serving platter. You can place a small sprig of parsley on each quiche for a pop of color and flavor. Perfect for brunch or a savory snack!