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Crustless Broccoli and Cheddar Mini Quiches

Rated as 4 out of 5 Stars
14

"These easy mini quiches are perfect for brunch or breakfast on-the-go! Simple to put together, and packed with protein! You can have two of these for fewer than 200 calories! Make them on the weekend and have breakfast ready all week long!"
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Ingredients

43 m servings 150
Original recipe yields 12 servings (12 mini-quiche)

Directions

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  1. Preheat oven to 350 degrees F. Grease twelve 2 1/2-inch muffin cups.
  2. Whisk evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli, bell pepper and tomatoes. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim*. Stir mixture frequently to evenly distribute ingredients.
  3. Bake for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.

Footnotes

  • *NOTE: Number of quiches that you have depends on the size of your muffin cups. Bake time may need some adjusting.

Nutrition Facts


Per Serving: 150 calories; 9.6 7.2 9.2 69 243 Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a great recipe! Quick, easy and yummy! I did end up substituting milk instead of evaporated milk, fresh broccoli and tomatoes, omitting the peppers and adding green onions, simply becaus...

Most helpful critical review

I used fresh cooked broccoli rather than frozen and baked it in a 9 x 9 baking dish for about 60 minutes rather than in muffin cups. The texture wasn't quite the smooth custard-like texture I e...

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This is a great recipe! Quick, easy and yummy! I did end up substituting milk instead of evaporated milk, fresh broccoli and tomatoes, omitting the peppers and adding green onions, simply becaus...

I used fresh cooked broccoli rather than frozen and baked it in a 9 x 9 baking dish for about 60 minutes rather than in muffin cups. The texture wasn't quite the smooth custard-like texture I e...

Tasty but too not enough custard. I’d cut the amount of milk and add more eggs. I drained the tomatoes but I suggest leaving them in a colander for a good 10 min. Before adding.

I love this recipe sooo much!!! But I put the egg mixture into little cupcake dishes and made mini muffins. Its super easy and really cute (: Stay cooken

This was pretty good! Not very filling, but a nice side dish to something else small. I used light cream instead of evaporated milk for a nice smooth texture, and added 1 finely chopped small po...

Made this today. My first try at making quiche and can I say YUM!! This was super easy and the flavors were great. I will be using this recipe again.

Used fresh broccoli that I steamed for about a minute, fresh tomatoes, and added diced mushrooms. Baked them in ramekins greased with butter. The mini quiches came out of the ramekins beautifull...