Mini Broccoli Quiches

Collegiate Culinaire: Mini-Broccoli Quiche

Yield 2 mini quiches


  • 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
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

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