Mini Broccoli and Cheese Quiche

 

During the Covid lockdown, I spent a lot of time in the kitchen experimenting.  My family got to taste a lot of those experiments, for better or worse. I had purchased a deep-dish quiche pan and our first couple of rounds didn’t go smoothly. I sort of put it all aside and focused on different baking projects instead.

 

 

Recently, I have been trying to get back into shape… and back into life. It’s been weird because kids are still home and hubby’s work schedule is a bit wonky. I am also contending with crazy heat and no gym to escape to right now. My answer has been to totally rearrange how I start my day. Instead of coffee and breakfast right away, I am now starting with a jog first thing and some strength training before having an energy drink. Breakfast is the one thing I haven’t been able to figure out.

 

I want something with lots of protein that will keep me satiated until lunch. I also need something that’s quick and convenient because I don’t have much time running around with the kiddos.

 

 

I thought about what types of ingredients I’d want to have in a breakfast. Eggs always come up, but I like to have a little taste of veggies and meat as well. I also thought about how to have something quick. I found these small quiche pans that are small enough for a single serving, perfect for a morning breakfast, and still easy enough to make a home.

 

 

The coolest thing about this quiche recipe is the flexibility. The base of milk, eggs, and cheese needs to be there but then you can decide on veggies and proteins. I have used bacon, sausage crumble, and chopped up ham. I’ve also used peppers, onions, and broccoli. Next on my list is spinach and possibly even asparagus, as well as Canadian bacon and sausage links. There are lots of different ways to make this yours… make it unique. You can also use one large quiche pan instead of a bunch of small ones. The only catch is that it needs to cook a little longer.

 

 

I have found a quick breakfast that I can heat and eat while kids are racing around getting ready for their day. It has been an energy lifesaver. Now I can make it all the way to lunch with no problems.

 

 

Mini Broccoli and Cheese Quiche

 

2 pie crusts (homemade or store bought will work)

1 ¾ c half and half (or 1:1 blend of heavy cream and milk)

5 large eggs

½ tsp salt

¼ pepper

½ c yellow onion, finely chopped

1 c fresh broccoli, finely chopped

½ c cooked bacon, finely chopped

1 c shredded cheddar cheese

 

 

Use the pie crusts to fill each of 8 5-inch mini quiche pans. Place them on a rimmed cookie sheet and place them in the freezer until you’re ready to fill them.

 

Pre-heat the oven to 350. Measure the half-and-half and add the eggs, salt, and pepper. Whisk them together for a couple minutes to help provide some air for lift during baking. Add the onion, broccoli, bacon, and cheese to the egg mixture. Stir to blend together. Retrieve the quiche pans from the freezer and then evenly distribute the mixture between the 8 quiche pans.

 

Bake for 30-35 minutes, until tops are golden and the egg is set. Pull them out to cool. Remove the pans and serve, or allow to cool completely at wrap in plastic wrap or foil and stick them in the freezer. They will keep for a couple months at least. To re-heat simply pull one out, remove from the wrappings and place on a plate. Microwave for a couple minutes, depending on your microwave. You can also warm in the oven, but it will take more time to warm that up.

 

You can also make one large one. Follow the same steps using one pan instead of 8 and pour the mixture into that pan. Bake at 350 for about 50 minutes. Pull out and allow to cool a bit before serving.