Best 7 Broccoli Cheddar Mini Quiches Recipes

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# A journey for your taste buds: Indulge in the delightful flavors of Broccoli Cheddar Mini Quiches.

Broccoli Cheddar Mini Quiches are a delectable treat that combines the goodness of broccoli, cheddar cheese, and a flaky crust. These individual-sized quiches are perfect for breakfast, brunch, or a light lunch. With a crispy crust, a creamy filling, and a burst of flavor in every bite, these mini quiches are sure to be a crowd-pleaser.

The recipe includes detailed instructions for preparing the broccoli cheddar filling, creating the flaky crust, and assembling the mini quiches. It also provides tips for achieving the perfect texture and flavor in your quiches.

In addition to the classic broccoli cheddar flavor, the article also features variations of the recipe, including a bacon and cheddar version, a spinach and feta version, and a vegetarian version. These variations offer a range of flavors and cater to different dietary preferences.

Whether you're a seasoned baker or a beginner in the kitchen, this article provides all the information you need to create delicious and impressive Broccoli Cheddar Mini Quiches. So, let's get started and embark on a culinary journey that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI AND CHEDDAR QUICHE



Broccoli and Cheddar Quiche image

Fantastic quiche, very easy!

Provided by Gail Powers-Moore

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h10m

Yield 6

Number Of Ingredients 12

1 (9 inch) deep dish prepared pie crust
1 teaspoon vegetable oil, or as needed
2 cups finely chopped broccoli
4 eggs
½ cup milk
1 tablespoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried thyme
½ cup shredded Cheddar cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
  • Bake crust in the preheated oven for 8 minutes.
  • Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
  • Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 17.9 g, Cholesterol 138.4 mg, Fat 18.6 g, Fiber 2 g, Protein 11.2 g, SaturatedFat 6.5 g, Sodium 586.4 mg, Sugar 1.8 g

BROCCOLI & CHEDDAR MINI QUICHES



Broccoli & Cheddar Mini Quiches image

From the All You Magazine Feb 2008. I'm saving it for future events planned in the Spring. I think it would be a great lunch item or even buffet item for parties and holiday gatherings. The article said to try different cheese or swap another veggie depending on your own likes.

Provided by HokiesMom

Categories     Lunch/Snacks

Time 50m

Yield 10-12 quiches, 10-12 serving(s)

Number Of Ingredients 9

2 cups broccoli florets (fresh)
1 cup milk (do not use skim milk)
1 cup heavy cream
2 large eggs, plus
2 large egg yolks
1 cup cheddar cheese, grated
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg (or use fresh parsley or even a bit of garlic) (optional)

Steps:

  • Preheat oven to 350F and line a large rimmed baking sheet with foil.
  • Grease 10-12 cups in a 12-cup muffin tin and set aside.
  • Cook broccoli in a steamer basket over 1 inch of water for 6 minutes or microwave in a dish with a little water, cover and cook on HIGH until tender, about 5 minutes.
  • Let broccoli cool slightly, then chop into small pieces.
  • In a medium bowl, whisk together milk, cream, eggs, and egg yolks.
  • Stir in cheese, salt, pepper and nutmeg.
  • Add chopped broccoli to the mixture.
  • Put muffin tin on baking sheet and then ladle egg mixture into prepared muffin cups, filling each cup.
  • Bake until lightly browned and no longer jiggly in center, about 25-35 minutes.
  • Let cool slightly, then run a knife around each quiche.
  • Place a clean baking sheet on top of muffin pan and invert to unmold quiches.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 172.8, Fat 15.3, SaturatedFat 9.1, Cholesterol 122, Sodium 227.1, Carbohydrate 3, Sugar 0.1, Protein 6.3

MINI BROCCOLI CHEDDAR QUICHES



Mini Broccoli Cheddar Quiches image

Impress your guests with the perfect little mini broccoli cheddar quiches. Great for Easter, Mother's Day, or any brunch gathering.

Provided by Beth - Budget Bytes

Categories     Breakfast     Brunch

Time 1h5m

Number Of Ingredients 11

8 Tbsp butter, room temperature ($0.80)
4 oz. cream cheese, room temperature ($0.58)
1 cup + 2 Tbsp all-purpose flour ($0.07)
2 large eggs ($0.46)
1/2 cup milk ($0.10)
1/4 cup grated Parmesan ($0.44)
1/4 tsp garlic powder ($0.02)
1/4 tsp freshly cracked pepper ($0.02)
1/4 tsp salt ($0.02)
1/2 lb. frozen broccoli florets, thawed ($1.08)
4 oz. cheddar cheese, shredded ($0.58)

Steps:

  • Preheat the oven to 350ºF. Add the room temperature butter and room temperature cream cheese to a bowl. Use a mixer to whip them together until evenly combined.
  • Begin stirring in the flour, about ¼ cup at a time, until a dough forms. The dough should be soft, but not sticky.
  • Divide the dough into 12 equal portions (begin by dividing into four pieces, then divide each quarter into three equal-sized pieces). Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells (see step by step photos below for more help).
  • Whisk together the eggs, milk, Parmesan, garlic powder, pepper, and salt in a bowl.
  • Finely chop the thawed broccoli florets (about 1.5 cups once chopped). Shred the cheddar cheese (about 1 cup shredded). Add the broccoli and cheddar to the egg mixture and stir to combine.
  • Divide the broccoli cheddar mixture between the twelve mini pie crusts. The liquid egg mixture will not fully submerge the broccoli and cheddar in the crusts, but it will puff up and fill the crust once baked.
  • Bake the mini quiches in the preheated oven for 35 minutes or until puffed in the center and golden brown around the edges.
  • Carefully transfer the baked quiches to a wire rack to cool. Serve warm, or at room temperature within two hours of baking.

Nutrition Facts : ServingSize 1 mini quiche, Calories 213 kcal, Carbohydrate 11 g, Protein 7 g, Fat 16 g, Sodium 259 mg, Fiber 1 g

MINI BROCCOLI CHEDDAR QUICHES 3 WAYS RECIPE BY TASTY



Mini Broccoli Cheddar Quiches 3 Ways Recipe by Tasty image

Here's what you need: nonstick cooking spray, large eggs, heavy cream, whole milk, Private Selection™ Himalayan Pink Salt, Private Selection™ Black Pepper, pre-made pie crust, Private Selection™ Handpicked Broccoli Florets, Private Selection™ Center Cut Bacon, red onion, Private Selection™ Vermont Extra Sharp White Cheddar Cheese Bar, fresh chives

Provided by Kroger

Categories     Breakfast

Yield 12 servings

Number Of Ingredients 12

nonstick cooking spray, for greasing
5 large eggs
¼ cup heavy cream
¼ cup whole milk
½ teaspoon Private Selection™ Himalayan Pink Salt, plus more to taste
¼ teaspoon Private Selection™ Black Pepper, plus more to taste
1 pre-made pie crust, chilled
½ cup Private Selection™ Handpicked Broccoli Florets
4 strips Private Selection™ Center Cut Bacon, cooked
3 tablespoons red onion, diced
½ cup Private Selection™ Vermont Extra Sharp White Cheddar Cheese Bar
2 tablespoons fresh chives, minced

Steps:

  • Preheat the oven to 350°F (180°C). Grease a silicone 24-cup mini muffin tin with nonstick spray.
  • In a large bowl, whisk together the eggs, heavy cream, milk, Himalayan Pink Salt, and Black Pepper until smooth. Pour into a spouted liquid measuring cup.
  • Unroll the pie crust and punch out circles the same size as the bottom of the muffin cups. Place the circles in the muffin tin and press down slightly.
  • Chop the Handpicked Broccoli Florets and divide evenly between the muffin cups.
  • Chop the Center Cut Bacon and divide evenly between 8 of the muffin cups. Add the diced red onion to another 8 muffin cups, leaving the remaining 8 cups with just broccoli.
  • Pour the egg mixture into each of the muffin cups until just filled.
  • Top each muffin cup with a sprinkle of Vermont Extra Sharp White Cheddar Cheese.
  • Bake the mini quiches for 40 minutes or until the edges just start to turn golden and the centers are set. Remove from the oven and let cool completely.
  • Pop the mini quiches out of the muffin tin. Garnish with the chives and season with Himalayan Pink Salt and Black Pepper before serving.
  • Enjoy!

CRUSTLESS BROCCOLI-CHEDDAR QUICHES



Crustless Broccoli-Cheddar Quiches image

Breakfast for one? In these individual quiches, broccoli gives the creamy cheddar and egg a nice crunch; eliminating the crust cuts down on baking time.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 50m

Number Of Ingredients 8

Butter, for ramekins
Coarse salt and ground pepper
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)
Crusty bread and mixed salad (optional)

Steps:

  • Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
  • In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
  • Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

Nutrition Facts : Calories 266 g, Fat 19 g, Fiber 1 g, Protein 17 g

BROCCOLI AND CHEESE MINI QUICHE



Broccoli and Cheese Mini Quiche image

These delicious little quiche's are BURSTING with flavor and will please any guest, morning or evening!

Provided by chefymomma

Categories     Breakfast

Time 45m

Yield 6 large muffins, 6 serving(s)

Number Of Ingredients 9

1 cup milk
4 eggs (slightly beaten)
1/4 teaspoon dry mustard
1 pinch pepper
1 pinch salt
1 3/4 cups cheddar cheese (shredded)
1 1/2 cups frozen broccoli florets
1 medium yellow onion (chopped )
3 slices sourdough bread (or favorite type of bread)

Steps:

  • Preheat oven to 350 derees.
  • Prepare muffin tins with cooking spray. I used larger muffin tins but size doesn't necessarily matter.
  • Place 3 thick slices of bread in oven on the rack for about 4 minutes. Just long enough for the bread to get toasted. Upon removing bread from the oven, cut each piece of bread into 4 pieces. Place one piece of toasted bread in each tin.
  • In a skillet, saute 2T. butter with onion until onion is soft and browned.
  • In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside.
  • Layer cheese, broccoli and onion around the bread in the muffin tin. Pour egg mixture over bread, cheese, onion and broccoli.
  • Bake for 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
  • Makes 6 large muffin tin quiche's.

Nutrition Facts : Calories 314.1, Fat 16.9, SaturatedFat 9.1, Cholesterol 181.3, Sodium 501.9, Carbohydrate 23, Fiber 2.4, Sugar 1.8, Protein 17.9

CRUSTLESS BROCCOLI AND CHEDDAR MINI QUICHES



Crustless Broccoli and Cheddar Mini Quiches image

Absolutely savory and satisfying quiches. Easy to make and great appetizers.

Provided by Anita Hoffman

Categories     Vegetable Appetizers

Time 40m

Number Of Ingredients 8

1 can(s) (12 ounces) evaporated lowfat milk 2%
3 large eggs, beaten
2 Tbsp flour
1/4 tsp salt
1/4 tsp black pepper
2 c shredded cheddar cheese
2 c frozen chopped broccoli, thawed and drained
1/2 c chopped red pepper

Steps:

  • 1. Whisk evaporated milk, eggs, flour, salt and pepper in medium bowl until blended. Stir in cheese, broccoli and red pepper. Spoon 1/4 to 1/3 cup of mixture into greased and floured muffin cups, filling almost to rim. Stir mixture to evenly distribute ingredients.
  • 2. Bake at 350 degrees for 23 to 28 minutes. Cool in pans for 15 minutes. Run knife around inside edges of muffin cups. Carefully remove quiches.

Tips:

  • Use fresh broccoli for the best flavor and texture.
  • If you don't have cheddar cheese, you can use another type of hard cheese, such as Parmesan or Gruyère.
  • If you don't have heavy cream, you can use milk instead.
  • To make the mini quiches ahead of time, bake them according to the recipe instructions and then let them cool completely. Store the mini quiches in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the mini quiches in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until they're warmed through.
  • To freeze the mini quiches, bake them according to the recipe instructions and then let them cool completely. Wrap each mini quiche individually in plastic wrap and then place them in a freezer-safe bag. Freeze the mini quiches for up to 3 months. When you're ready to serve, thaw the mini quiches overnight in the refrigerator and then reheat them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until they're warmed through.

Conclusion:

Broccoli cheddar mini quiches are a delicious and easy-to-make appetizer or snack. They're perfect for parties, potlucks, or a quick and easy weeknight meal. With just a few simple ingredients, you can create these delicious mini quiches that are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting recipe, give these broccoli cheddar mini quiches a try.

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