Ingredients

Instructions

  1. Preheat oven to 350F and line a large rimmed baking sheet with foil.
  2. Grease 10-12 cups in a 12-cup muffin tin and set aside.
  3. Cook broccoli in a steamer basket over 1 inch of water for 6 minutes or microwave in a dish with a little water, cover and cook on HIGH until tender, about 5 minutes.
  4. Let broccoli cool slightly, then chop into small pieces.
  5. In a medium bowl, whisk together milk, cream, eggs, and egg yolks.
  6. Stir in cheese, salt, pepper and nutmeg.
  7. Add chopped broccoli to the mixture.
  8. Put muffin tin on baking sheet and then ladle egg mixture into prepared muffin cups, filling each cup.
  9. Bake until lightly browned and no longer jiggly in center, about 25-35 minutes.
  10. Let cool slightly, then run a knife around each quiche.
  11. Place a clean baking sheet on top of muffin pan and invert to unmold quiches.
  12. Serve warm or at room temperature.