crust-less broccoli and cheddar mini quiche

Name: Crust-less Broccoli and Cheddar Mini Quiche
Prep time: 15 min
Cook time: 20 min
Yield: 3
Cuisine: American
Ingredients: 3 large eggs,beaten; 1/4 teaspoon(s) baking powder; 1 pinch(es) salt and pepper; 1/4 cup(s) half and half,fat free(or regular); 1/4 cup(s) cheddar cheese, shredded; 2 tablespoon(s) romano cheese, grated; 1 can(s) cooking spray, butter flavor; 1/2 cup(s) broccoli florets,chopped; 2 tablespoon(s) onions,chopped; 2 large mushrooms, fresh,sliced thin

85 Pinches 2 Photos

Eddie Szczerba

Ossining, NY

Updated on Feb 19, 2014

There's no crust in these little gems but lots of flavor!

Rate

These are handy to have on hand and hold for a few days in the fridge! Great for a quick breakfast or as a nice light lunch with a small garden salad!

prep time 15 Min

cook time 20 Min

method Bake

yield 3 serving(s)

Ingredients

3 large eggs,beaten
1/4 teaspoon baking powder
1 pinch salt and pepper
1/4 cup half and half,fat free(or regular)
1/4 cup cheddar cheese, shredded
2 tablespoons romano cheese, grated
1 can cooking spray, butter flavor
1/2 cup broccoli florets,chopped
2 tablespoons onions,chopped
2 large mushrooms, fresh,sliced thin

How To Make crust-less broccoli and cheddar mini quiche

Step 1

I used three one cup ramekins to make these. Spray each ramekin with the butter spray. Saute the onions in the olive oil until golden brown then add the chopped broccoli florets,sliced mushrooms until just tender,season with salt and pepper then set to the side to cool.Combine the eggs,baking powder and half and half,mix them well.

Step 2

Divide the broccoli mixture between the three ramekins and distribute the egg mixture between them then top with cheddar and grated cheese.
Step 3

Bake in your pre-heated toaster oven at 350 degrees for 20-25 minutes or until a toothpick inserted in the middle comes out clean,enjoy!
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