Broccoli and Goat Cheese Muffin Quiche

  • Level: Easy
  • Total: 55 min
  • Active: 45 min
  • Yield: 6 muffins
Save Recipe

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

  1. Preheat the oven to 315 degrees F. Spray 6 cups of a muffin tin lightly with nonstick cooking spray.
  2. 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.
  3. Combine the cream, whole eggs and yolk in a bowl and whisk in the marjoram and nutmeg. Season with salt and freshly cracked pepper.
  4. 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.
  5. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chorizo and Goat Cheese Quiche

Crustless Quiche With Goat Cheese and Scallions

Pesto-Goat Cheese Pinwheels

Goat Cheese and Blackberry Vinagrette

Zucchini and Goat Cheese Pinwheels

Fig and Pepita Goat Cheese Log

Grape and Olive Goat Cheese Crostini

Sausage and Goat Cheese Egg Casserole

🤤 More Drool-Worthy Recipes