Mini Crustless Broccoli Quiche is a healthier spin on quiche with plenty of broccoli, cheddar cheese and no pie crust! This is the perfect meal prep breakfast or brunch and they come together in minutes!
2cupsbroccoli floretscut into bite sized pieces (or 1 cup cooked broccoli)
8largeeggs
1/2cupmilkyour favorite
1/2cupgrated cheddar cheeseor your favorite
1/2teaspoonsaltor to taste
1/4teaspoonblack pepperor to taste
Instructions
Preheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium heat. Add the broccoli and cook for 5 minutes or until tender. Remove from heat.
1 tablespoon olive oil, 2 cups broccoli florets
Place the eggs in a large measuring cup and whisk well to combine. Add the milk, grated cheese, salt and pepper and whisk until incorporated.
8 large eggs, 1/2 cup milk, 1/2 cup grated cheddar cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Generously spray (12) silicone muffin cups or muffin pan with cooking spray and divide the cooked broccoli evenly between each.
Pour the egg mixture into each muffin cup as evenly as possible.
Bake the crustless mini quiche for 13-15 minutes, or until set (it's ok if they have a slight wobble). Cool for 10 minutes on a wire rack, then remove from the molds and enjoy!
Notes
Pro tip: Use prepped broccoli in a microwaveable bag for a timesaver! Simply cook according to package instructions and chop when cool enough to handle.
Mini crustless broccoli quiche are great for meal prep breakfast and brunch. Store in the refrigerator for up to 5 days in an air tight container.
This recipe may be lightened up by using skim milk and low fat cheese.
Customize this recipe with your favorite cooked vegetables, greens and meats such as ham, bacon or sausage.