Monday, November 17, 2014

Broccoli and Cheese Quiche Muffins



Quiche suddenly becomes relatively quick to make and far lower in calories and saturated fats when you go crust-less! Baking the eggs, cheese and veggies in standard muffin tins also encourages portion control and novel plating possibilities. Further, the method below forgoes half-and-half but not a pleasant, creamy texture!

Begin by pre-heating your oven to 375 degrees F. Oil or coat with cooking spray 1 standard-size muffin tin. Set aside while you saute 3 cups of finely chopped broccoli with 2 cloves of mined garlic, 1/2 cup minced red onion and salt and pepper to taste. When the veggies are tender, transfer them to the muffin tins, distributing evenly. You may have a bit left over - lucky you! Now add a few small cubes of smoked gouda, cheddar or feta cheese to each muffin cup. 

In a large-ish measuring cup, beat 4-5 eggs well and season with salt, black pepper and a dash of cayenne pepper. Toss in some minced parsley, whisk again and then pour the eggs into the muffin cups atop the veggies and cheese. Bake for about 30 minutes or until the quiches are solid in the center.

Serve hot, warm or at room temperature. Perfect for picnics and school and work lunch bags. At Cafe Drake HRV we usually can't wait for the quiches to cool down and eat them hot, with a green salad and garlic bread.

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