Mini Broccoli & Cheddar Quiche

Now that I am pregnant, it's more important than ever to focus on getting enough protein in my diet. I just can't bring myself to eat meat every single night though, so I turned to my trusty, protein rich friend the egg. Now I love breakfast for dinner and have since I was a kid (it was a weekly staple in the Cook household), but Ryan is just not a huge fan. I started looking up other egg "dinner" recipes and found one for mini-quiche made in a muffin tin. How fun! As I always do, I tweaked the recipe a little and came up with something that turned out to be surprisingly delicious and something we both (or all 3) loved.

Mini Broccoli and Cheddar Quiche
- about 2 cups broccoli florets - cooked just until tender & chopped
- 1 cup milk (1% or higher)
- 2 eggs plus 2 egg yolks
- I cup graded cheddar
- 1 cup heavy cream
- salt & pepper to taste
- a tspn nutmeg

Heat the oven to 350 and grease the muffin tin. In a medium bowl, whisk together milk, cream, eggs & egg yolks. Stir in cheese, salt, pepper & nutmeg. Add chopped broccoli. Pour egg mixture into prepared muffin cups, filling each one. Bake about 25 minutes or until set and no longer jiggly. Let them cool slightly, then invert onto a baking sheet.

These were very tasty as made, but the great thing is that you could add different things to switch it up. We're thinking next time we might try turkey sausage and mushrooms. I served these with french fries and biscuits (because I'm pregnant and I wanted curly fries and bread ;-) But they would go great with a side salad, roasted asparagus or maybe fresh fruit for brunch.

Happy Eating!