How good to these look? If they look as good to you as they tasted to me and Mr. H, you are in for a real treat tonight! Quiche is one of those hit or miss recipes that can taste perfect or absolutely horrible; more often than not, airing on the side of either runny and mushy or overcooked and bland. In a nutshell, quiche is a simple looking recipe with a fairly complicated cooking process that you can't control in a home oven. That's where my mini quiches come in! They completely take the guesswork out of cook times, which leaves you with more time to make dessert. These quiches are light and fluffy, and make a great dinner paired with a yummy green salad, and some mashed potatoes. Don't forget to leave room for dessert!
Let's get started! As usual this is what you'll need to get these quiches started. The first thing you're going to want to do is preheat your oven to 350 F and grease a 12 section muffin tin and a 6 section muffin tin. (I chose to use my heart shaped pan because come on, who doesn't love food that tastes look good and looks adorable?). Once you do that, you'll want to take the time to cook your broccoli, dice your onions, and slice up your cheese. If you're using shredded cheese, you don't have to worry about that step. It's important to note that once you cook your broccoli, you need to place the cooked pieces in one layer on a paper towel and press out all the water. You don't want any extra moisture in your quiches as it will leave a puddle in the middle and never quite cook properly.
Once that's done, distribute all of the "batter" evenly into 17-18 tins. Then top each one with the pieces of cheese. Now, if you're using shredded cheese the steps to take are very similar and very simple: divide the cheese in half, put one half into the "batter", top each one with the remaining cheese. Now that you've got all of your cheese added, pop them in the oven! It's as simple as that. Keep them in the oven for 25-30 minutes; test them to see if they're done by sticking a knife in the middle, if it comes out clean you're good to go!
You should check on them every so often while they're in the oven, but don't be alarmed, they're MEANT to puff up while heated! Once you take them out of the oven, they'll fall and look something like this. You may cook yours longer than mine as I found mine to be a little bit runny after 25 minutes (which is why I highly suggest 30 minutes). That being said, yours may not fall as much as mine did, but they will be every bit as delicious! I topped mine with salsa, just to add a little more of a kick, and I would highly recommend it to anyone trying these adorable dinner treats. I wanted to keep it light, so I made a small salad to go with it and also a little bit of mashed potatoes. Call me healthy all you want, but I'll never turn down a plate of mashed potatoes :)
As if these weren't exciting enough, the most exciting part (the part I've been DYING to share since the beginning!): the calorie count! Now as I said this makes about 17 quiches, and they are so filling that you only need 2 or 3 to make a meal. So with this recipe alone, not counting any side dishes you decide to make with it your calorie count per serving comes to a whopping...
199 Calories! Yay! I told you I was going to start eating healthier ;) Enjoy you guys, and as always, thank you so much for the support :) Leave a comment and tell me what YOUR favorite bite sized dinner is!
Ingredients:
7 Eggs
1/4 cup grated onion
5 slices American Cheese
2 cups milk
Few cracks black pepper
Few cracks sea salt
5 slices of lunchmeat, ripped into bitesized pieces
1 cups cooked and dry broccoli
1.) Preheat oven to 350 F. Spray 18 cupcake tins.
2.) Cook broccoli, squeeze out all extra moisture. Dice onion, lunchmeat, and broccoli. Set aside.
3.) In bowl, whisk together eggs, milk, spices, lunchmeat, and onion. Separate into 18 muffin tins
4.) Distribute fully cooked and dried broccoli into each quiche. Top with cheese
5.) Bake for 25-30 minutes, or until a knife poked in middle comes out clean. Enjoy!
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