Best 8 Broccoli Quiche Crepe Cups Recipes

CREPE QUICHE CUPS

Steps:

• For crepe batter, in a small bowl, beat the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour., In a small skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk and mayonnaise. Stir in sausage mixture and cheese; set aside., Heat a lightly greased 8-in. nonstick skillet. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. , Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. , Line greased muffin cups with crepes; fill two-thirds full with sausage mixture. Bake at 350° for 15 minutes. Cover loosely with foil; bake 10-15 minutes longer or until a knife inserted in the center comes out clean.

BACON-BROCCOLI QUICHE CUPS

Steps:

• Preheat oven to 400°. In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels. Pour off drippings, reserving 2 teaspoons in pan., Add broccoli and onion to drippings in pan; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer., In a small bowl, whisk eggs, parsley, seasoned salt and pepper until blended. Stir in cheese, tomato, bacon and the broccoli mixture. , Divide mixture evenly between 2 greased 10-oz. ramekins or custard cups. Bake until a knife inserted in the center comes out clean, 22-25 minutes. Freeze option: Securely cover and freeze unbaked quiche cups. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean. Cover loosely with foil if tops brown too quickly.

CRUSTLESS BROCCOLI CHEDDAR QUICHE CUPS

Steps:

• Preheat the oven to 375F degrees and spray a muffin pan with cooking spray.
• Crack the eggs into a medium-size mixing bowl and whisk well. Whisk in the milk
• Sprinkle the eggs with salt and pepper.
• Chop up the steamed broccoli, and divide the broccoli and cheddar cheese evenly between the muffin cups, but do not overfill. Fill about 1/3 of the way full.
• Pour the egg mixture about 3/4 of the way full in each. There should be just enough for 15-16 quiche cups.
• Bake in the middle rack of the oven for 17-20 minutes.
• Remove and let cool for a few minutes. Run a butter knife along the edge of each quiche cup to loosen it from the pan. Lift each quiche cup out of the pan, plate, serve warm and ENJOY!

EASY BROCCOLI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
• Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
• Bake in preheated oven until center has set, 30 to 50 minutes.

BROCCOLI QUICHE

Steps:

• Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large skillet, saute broccoli and onion in butter until onion is tender. Remove from the heat. In a large bowl, whisk the cream, eggs, mayonnaise, flour, broth, salt, nutmeg and pepper; stir in the cheese and broccoli mixture. Pour into crust., Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

AIR-FRYER BACON-BROCCOLI QUICHE CUPS

Steps:

• Preheat air fryer to 400°. In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels. Pour off drippings, reserving 2 teaspoons in pan., Add broccoli and onion to drippings in pan; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer., In a small bowl, whisk eggs, parsley, seasoned salt and pepper until blended. Stir in cheese, tomato, bacon and the broccoli mixture. , Divide mixture evenly between 2 greased 10-oz. ramekins or custard cups. Place ramekins on tray in air-fryer basket. Cook until a knife inserted in the center comes out clean, 20-25 minutes.

BROCCOLI GARLIC QUICHE

Steps:

• Preheat oven to 375°F with rack in middle.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
• Line pie shell with foil and fill with pie weights. Bake until pastry is set and edge is pale golden, 20 to 25 minutes.
• Carefully remove foil and weights, then bake shell until deep golden all over, 15 to 20 minutes more. Put pie plate in a 4-sided sheet pan. Leave oven on.
• While shell bakes, cook broccoli in a 3-quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry.
• Mince and mash garlic to a paste with a generous pinch of salt.
• Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth.
• Pour filling into pie shell and add broccoli, then sprinkle with cheeses.
• Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool at least 20 minutes.
• Serve quiche warm or at room temperature.

BROCCOLI CHEESE CREPES

Steps:

• For batter, combine eggs, water, flour and salt in a blender. Cover and process until blended. Refrigerate, covered, 30 minutes., Meanwhile, in a small saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 1-2 minutes. Stir in flour until blended. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until slightly thickened, about 2 minutes. Reduce heat to low. Stir in 1/2 cup cheese, mustard, Worcestershire sauce, pepper and salt until cheese is melted. Stir in broccoli. Cover; keep warm. , Preheat oven to 350°. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into the center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. , Spoon about 1/2 cup filling down the center of each crepe; roll up. Place seam side down in an ungreased 11x7-in. baking dish. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, until cheese is melted, 5-7 minutes.