Mini Broccoli Quiches

Collegiate Culinaire: Mini-Broccoli Quiche

Yield 2 mini quiches

Ingredients

  • 3 egg whites
  • 1/4 cup non-dairy milk (I used almond this time)
  • 1/4 cup broccoli
  • a handful of sliced and sauteed grape tomatoes, onion, mushrooms, and any other veggies you’d like to add
  • 1 T pepper
  • 1 T dill 
  • Optional: shredded cheese, whole-wheat tortilla
Directions
Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray.
  1. Heat a large nonstick skillet over medium-high heat. Sautee veggies ‘til golden brown, 6 to 8 minutes. Transfer to a bowl to cool. 
  2. Whisk egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle in veggies and mix slightly.
  3. Pour into muffin tin slots. If you’d like a crust, you can press small tortillas into the pan slots and then pour in egg mixture.
  4. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.
  5. Garnish with cheese or other herbs as you like. Serve warm
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s