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

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Baked Goat Cheese Dip

Recipe courtesy of Food Network Kitchen

Broccoli Cheese Baked Potatoes

Recipe courtesy of Ree Drummond

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Quiche Valerie

Recipe courtesy of Valerie Bertinelli

Chicken and Broccoli Twice-Baked Spaghetti Squash

Recipe courtesy of Katie Lee

Cheddar Cheese Taco Shells

Mac and Cheddar Cheese with Chicken and Broccoli

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword