Real Recipes From Real Home Cooks ®

crust-less broccoli and cheddar mini quiche

Recipe by
Eddie Szczerba
Ossining, NY

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

yield 3 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For crust-less broccoli and cheddar mini quiche

  • 3 lg
  • 1/4 tsp
    baking powder
  • 1 pinch
    salt and pepper
  • 1/4 c
    half and half,fat free(or regular)
  • 1/4 c
    cheddar cheese, shredded
  • 2 Tbsp
    romano cheese, grated
  • 1 can
    cooking spray, butter flavor
  • 1/2 c
    broccoli florets,chopped
  • 2 Tbsp
  • 2 lg
    mushrooms, fresh,sliced thin

How To Make crust-less broccoli and cheddar mini quiche

  • 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.
  • 2
    Divide the broccoli mixture between the three ramekins and distribute the egg mixture between them then top with cheddar and grated cheese.
  • 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!
    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!