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Mini Crustless Broccoli Quiches


Broccoli Mini Quiches, Crustless

Broccoli Mini Quiches, Crustless

Diana Rattray

 These mini quiches are quick and easy to prepare and bake, and they make a great snack or brunch side dish. The quiches are baked in muffin cups. Serve with  ketchup, a little warm cheese sauce, or salsa.

Prep Time: 10 minutes

Cook Time: 28 minutes

Total Time: 38 minutes


  • 1 1/2 cups milk, half and half, or light cream
  • 3 large eggs
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups shredded Cheddar cheese, mild or sharp
  • 2 cups chopped frozen broccoli, thawed and lightly steamed
  • 1/2 cup coarsely chopped roasted red bell pepper, optional


 Preheat the oven to 350° F. Grease and flour a standard 12-cup muffin pan, or spray with baking spray which contains flour.

In a large bowl, whisk the milk, eggs, flour, salt, and pepper until well blended. Stir in the Cheddar cheese, chopped broccoli, and bell pepper.

Spoon the mixture into the prepared pan, filling each cup nearly to the rim. 

Bake for 26 to 32 minutes, or until a knife inserted into the center of a quiche comes out clean.

Makes 12 to 15 mini quiches, depending on the size of your muffin cups. 

Tip: Make the quiches and freeze them for another day. To reheat, arrange them on a baking sheet and bake at 325° F for about 25 minutes, or until the quiches are quite hot. To reheat in the microwave, put 2 to 4 mini quiches on a plate and microwave at 70% power for about 3 minutes, or until hot.

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