Miniature Quiche w/ Cheddar & Broccoli
This Halloween-themed Miniature Quiche consists of eggs, broccoli, shallot, Greek yogurt, Dijon mustard, and a cheddar cheese crust. This doesn't make it dairy- or lactose-free. Although it is milk-free and lower-lactose than a lot of other quiche varieties. Personally, I do a lot better with Greek yogurt and sharp cheddar cheese than I do milk or cream. I also really enjoy the slightly tangy and more acidic flavor profile of Greek yogurt. Particularly when it's paired with the hint of vinegar in Dijon mustard. So, I tend to make most of my dishes without milk. Although feel free to mix and match what you have on hand or your own favorite ingredients! Quiche is an incredibly forgiving dish. As long as you get a roughly liquid consistency, you're likely going to be fine.
Equipment
- Muffin Pan (or baking dish)
- Oven
Ingredients
- 6 eggs
- 1½ c. Greek yogurt
- 1½ tsp. Dijon mustard
- dash salt
- dash pepper
- 1 c. cheddar grated
- 1½ c. broccoli chopped
- 1 shallot minced
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Whisk eggs, Greek yogurt, mustard, salt, and pepper together. Set aside.
- Lightly grease the muffin tin or baking dish.
- Press cheddar into the muffin tin. Making sure to pack into the shape of the tray.If you're using a baking dish, rather than a muffin tin, you don't have to pack it in. You can just sprinkle the cheese on the bottom of the pan. I typically put the cheese on top of quiche or egg bakes. Since I'm making this in a shaped muffin tin, I'm turning them upside-down after they're cooked. So, if you similarly want the cheese on top, reserve it until the end and then sprinkle over the rest of the ingredients right before going into the oven.
- Fill the muffin tins with broccoli florets. This can be loosely added in and doesn't need to be packed.
- Pour the egg mixture over the broccoli. It can help to let it settle or gently tap the side of the muffin tray in order to let the egg mixture seep to the bottom of the broccoli.
- Bake for about 45 minutes, or until just set and lightly brown. You want the egg to still juggle slightly, but not be liquid.
- Serve immediately or chilled. Egg bakes are great recipes to make ahead of time because it keeps well and is just as good cold. If you do reheat it, though, I would recommend heating in the oven. Oftentimes egg dishes don't microwave well as this tends to overcook them.
Tips, Tricks, & Notes
- I also have an entire article on The Fundamentals of Crustless Quiche with more tips and tricks on whether or not you want a crust, whether or not you need dairy or cheese, the type of pan to use, and a recommendation of toppings.