Mini Crustless Broccoli Quiches

Broccoli Mini Quiches, Crustless
Broccoli Mini Quiches, Crustless. Diana Rattray
Ratings (15)
  • Total: 38 mins
  • Prep: 10 mins
  • Cook: 28 mins
  • Yield: 12-15 quiches (12-15 servings)
Nutritional Guidelines (per serving)
270 Calories
22g Fat
7g Carbs
11g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These mini quiches are quick and easy to prepare and bake, and they make a great snack or brunch side dish. The quiches are baked in muffin cups. Serve with ketchup, a little warm cheese sauce, or salsa.


  • 1 1/2 cups milk (or half and half or light cream)
  • 3 large eggs
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups Cheddar cheese (shredded, mild or sharp)
  • 2 cups frozen broccoli (thawed and lightly steamed)
  • Optional: 1/2 cup coarsely chopped roasted red bell pepper

Steps to Make It

Preheat the oven to 350° F. Grease and flour a standard 12-cup muffin pan, or spray with baking spray which contains flour.

In a large bowl, whisk the milk, eggs, flour, salt, and pepper until well blended. Stir in the Cheddar cheese, chopped broccoli, and bell pepper.

Spoon the mixture into the prepared pan, filling each cup nearly to the rim. 

Bake for 26 to 32 minutes, or until a knife inserted into the center of a quiche comes out clean.

Tip: Make the quiches and freeze them for another day. To reheat, arrange them on a baking sheet and bake at 325° F for about 25 minutes, or until the quiches are quite hot. To reheat in the microwave, put 2 to 4 mini quiches on a plate and microwave at 70% power for about 3 minutes, or until hot.

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