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50M Total Time
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15M Prep Time
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8 Ingredients
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6 Servings
Directions
PREHEAT oven to 350° F.
WHISK together eggs, milk, salt and pepper. STIR in cheese, broccoli, onion and red pepper.
SPOON mixture evenly into greased 6-cup jumbo muffin pan.
BAKE for 35 to 40 minutes or until tops are puffed and knife inserted in center of quiche comes out clean.
RUN knife around edges of muffin cups; carefully REMOVE quiches.
Ingredients
- 8 large EGGS
- 3/4 cup milk
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 cups shredded aged cheddar cheese
- 1 cup chopped broccoli florets
- 1/2 cup finely chopped red onion
- 1/2 cup chopped red pepper
Tips
Mix-in variations: Triple pepper (roasted red pepper, green pepper and jalapeño pepper); mushroom and Gruyère cheese; or add 1 cup crumbled cooked bacon or breakfast sausage for a meat lovers’ version.
This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.
Per serving: 1/6 of recipe
- Calories 235
- Total fat 16 g
- Saturated fat 7 g
- Polyunsaturated fat 1 g
- Monounsaturated fat 3 g
- Cholesterol 275 mg
- Sodium 295 mg
- Carbohydrates 6 g
- Fiber 1 g
- Sugar 3 g
- Protein 17 g
- Vitamin A 140 mcg
- Vitamin D 1 mcg
- Folate 50 mcg
- Choline 205 mg
- Calcium 285 mg
- Iron 1 mg
- Potassium 227 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.