Broccoli and Goat Cheese Muffin Quiche

Total Time:
50 min
Prep:
10 min
Inactive:
10 min
Cook:
30 min

Yield:
6 muffins
Level:
Easy

Ingredients
  • Nonstick cooking spray, for spraying muffin cups
  • 1 teaspoon olive oil
  • 1 cup chopped broccoli
  • Kosher salt
  • Freshly cracked black pepper
  • 1 teaspoon thinly sliced shallots
  • 2/3 cup heavy cream
  • 3 eggs
  • 1 egg yolk
  • 1/2 teaspoon chopped fresh marjoram
  • Pinch ground nutmeg
  • 1/2 cup crumbled goat cheese
  • 1/2 cup grated Swiss cheese
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.


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    This recipe is featured in:

    The Kitchen