Broccoli and Cheddar Mini Quiches

Ingredients

• Broccoli

  Raw

  2 cup chopped or 182g

• Pure Almond Almondmilk

  Unsweetened - Silk

  8 ½ oz or 241g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Cheddar cheese

  1 cup, shredded or 113g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

Directions

1. Preheat oven to 350°F and line a large rimmed baking sheet with foil.
2. Grease 8 cups in a 12-cup muffin tin and set aside. Pour 1 inch of water into a large saucepan and put in a steamer basket.
3. Place broccoli in the steamer basket, cover pot, turn heat to high, and steam until the broccoli is just tender, 5 to 6 minutes. Let broccoli cool slightly, then chop into small pieces.
4. In a medium bowl, whisk together milk, cream, and eggs.
5. Stir in cheese, salt, pepper, and nutmeg. Add chopped broccoli.
6. Put the muffin tin on the baking sheet, then ladle the egg mixture into the prepared muffin cups, filling each cup. Bake until lightly browned and no longer jiggly in the center, about 25 minutes.

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