Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen
Save Recipe Print
Broccoli and Goat Cheese Muffin Quiche
Total:
55 min
Active:
45 min
Yield:
6 muffins
Level:
Easy
Total:
55 min
Active:
45 min
Yield:
6 muffins
Level:
Easy

Ingredients

Directions

Preheat the oven to 315 degrees F. Spray 6 cups of a muffin tin lightly with nonstick cooking spray.

Heat the olive oil over high heat in a saute pan until it begins to smoke slightly. Add the broccoli and caramelize; season with salt and freshly cracked pepper. After about 3 minutes, add the shallots and quickly saute. Cool completely on a tray lined with a paper napkin.

Combine the cream, whole eggs and yolk in a bowl and whisk in the marjoram and nutmeg. Season with salt and freshly cracked pepper.

Add 2 tablespoon of the vegetable filling to each muffin cup. Sprinkle on a layer of goat cheese and grated Swiss. Divide the egg custard mixture evenly among the muffin cups. Top with any leftover vegetables and cheese.

Bake until an inserted skewer comes out clean, with no wet custard clinging to it, about 25 minutes. If necessary, bake in additional 5-minute increments. The tops should be golden brown.

More from:

The Kitchen

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Broccoli-Cheese Casserole

Recipe courtesy of Aaron McCargo Jr.

Oven Roasted Broccoli

Recipe courtesy of Alton Brown

Green Cauldron Broccoli Soup

Recipe courtesy of Nancy Fuller

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Mac and Cheese

Recipe courtesy of Ina Garten

Kale Chips

Recipe courtesy of Geoffrey Zakarian

Bourbon Slush

Recipe courtesy of Katie Lee

The Creamiest, Butteriest, Tastiest Mashed Potatoes Ever

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword