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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Recipe Summary

prep:
20 mins
cook:
23 mins
total:
43 mins
Servings:
12
Yield:
12 mini-quiche
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Grease twelve 2 1/2-inch muffin cups.

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  • 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.

  • 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.

Tips

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

Nutrition Facts

150 calories; protein 9.2g 18% DV; carbohydrates 7.2g 2% DV; fat 9.6g 15% DV; cholesterol 68.9mg 23% DV; sodium 243.1mg 10% DV. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 4 stars
03/12/2015
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 because that's what I had in the fridge. I'll have to try the original recipe sometime since that sounds pretty good too. Read More
(5)

Most helpful critical review

Rating: 3 stars
11/18/2015
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 expect from a quiche so in that respect I was a little disappointed. I'll probably try it again and use individual custard cups to see if that would make any difference but I suspect it may have been the canned tomatoes. Even though I drained them well I wonder if the acidity might have changed the texture from what I'd normally expect. I have a feeling I might prefer to omit the tomatoes from the quiche mixture and put sliced fresh tomatoes on top instead. But that will take another test later. Read More
(3)
9 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/11/2015
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 because that's what I had in the fridge. I'll have to try the original recipe sometime since that sounds pretty good too. Read More
(5)
Rating: 3 stars
11/18/2015
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 expect from a quiche so in that respect I was a little disappointed. I'll probably try it again and use individual custard cups to see if that would make any difference but I suspect it may have been the canned tomatoes. Even though I drained them well I wonder if the acidity might have changed the texture from what I'd normally expect. I have a feeling I might prefer to omit the tomatoes from the quiche mixture and put sliced fresh tomatoes on top instead. But that will take another test later. Read More
(3)
Rating: 4 stars
06/06/2018
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 potato. Make sure the broccoli is very finely chopped as well. No bell pepper for me but I liked the flavor. This ended up making 24 egg cups! Read More
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Rating: 4 stars
12/27/2016
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 beautifully. No need to use a spatula. Had to increase the baking time a bit probably due to the excess liquid of the added/fresh veggies. Will make this again and will vary veggies cheese maybe add bacon or sausage. Read More
Rating: 5 stars
02/11/2018
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. Read More
Rating: 4 stars
01/18/2020
I had to substitute coconut milk for the evaporated milk and it was very "custard" like with the 2 tbls of flour as recipe states. However I also used 6 eggs. I call this my "KITCHEN SINK QUICHE" because I just use up what I have in the kitchen fridge. I like others baked it i a large pan versus cupcakes and it made 12 generous pieces. 15 grams of carbs and approximately 140 calories. These are perfect taken from freezer to work and microwave for lunch. So quick and easy. Read More
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Rating: 3 stars
01/07/2019
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. Read More
Rating: 4 stars
12/19/2018
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 Read More
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