Broccoli Quiche Cupcakes
I love quiche for dinner! Eggs are a healthy protein and a variety of veggies can be used for the filling.
The only challenge with a regular quiche is the cooking time. That’s what makes these mini quiches so perfect…all the goodness with a much faster bake time.
I use our favorite tortillas, Tortillas Fresca. They are uncooked, thin sheets of dough. They contain only a few ingredients, cook in just one minute and taste like fresh homemade tortillas.
Hearty, versatile and delicious, quiche cupcakes make a great meal!
Happy Cooking! ~ Gena
Broccoli Quiche Cupcakes
Ingredients:
Makes 16 mini quiches
- 8 flour tortillas (I like Tortillas Fresca, fresh and uncooked with just a few, simple ingredients and super easy to prepare. Find them in the refrigerated section of your store or Costco.)
- 6 eggs, beaten **
- 3/4 cup cream **
- 3/4 cup milk **
- 1 t. salt **
- 1/2 t. fresh ground pepper **
- 1/2 t. ground nutmeg
- 1 cup shredded cheddar cheese **
- 1 head broccoli
- butter for greasing pan **
** Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning. Types of cheese, beans and noodles may vary.
Directions:
- Preheat oven to 350 F. Butter sides and bottom of two muffin tins (only 4 muffin cups need butter in the second tray.)
- Using a large glass or circular cookie cutter, cut circles out of tortillas, cutting as close as possible to the edge. Place cut circles into muffin pans, pressing into the corners. Use tortilla scraps for the rest of the muffin cups, overlapping to cover entire cup.
- Add 1/4″ water to a large microwave proof bowl. Place broccoli head in bowl and steam for 2 minutes or until bright green and barely tender. Drain and let cool. Dice and set aside.
- Whisk eggs, milk, cream, salt, pepper and nutmeg together in a large bowl. Stir in steamed broccoli and cheese.
- Fill tortilla cups using a 1/4 cup measuring scoop.
- Bake for 20 minutes or until eggs are set up.
- Serve with a side salad, if desired.
Enjoy!!